Szechuan eggplant stirfry is a delicious and flavorsome take on eggplant, whether as a side dish or a veggie main served with rice.
My Asian roots will always have me running to food that is characterized by an explosion of flavors. Sweet and sour; sour and spicy; bitter and salty; sweet, sour, and salty – give me a combination of flavors and textures. I am all for it.
Not to say that I do not appreciate the subtlety of flavors in other cuisine. I love a fresh spinach ravioli, a hot bowl of mushroom soup, and many others. However, a super sour Sinigang, a rich and spicy Caldereta, or the combination of an incredibly salty tuyo (dried fish) and sweet champorado (chocolate rice porridge) is my tastebud’s idea of home.
A few posts back I wrote about making my Sesame Crusted Tuna Steaks. To go with the tuna, I made some steamed rice and this delicious Szechuan Eggplant Stirfry dish. It was a match made in heaven. My boyfriend appreciated the more natural flavors of the tuna steaks paired with the rice, while I tore into a plate of the sweet, spicy, ginger-y, garlic-y, amazing plate of Szechuan Eggplant Stirfry.
This was really easy to make, but you will need to keep in mind that as with most Chinese stir fry dishes there are two very important things to remember before anything else. Firstly, you need to chop up, mix (for sauces), and organize what you intend to cook before you even turn on the stove. Arrange it in a plate in order of when you will be putting them on the pan, and make sure your sauces are ready for you to throw in. Chinese stir fry takes very little time to cook and will need your attention. If you take time to fuss around with another thing to chop up, you run the risk of overcooking your food.
The second thing to remember is to start with a really hot wok. It needs to be oiled and slightly smoking when you put in your ingredients.
Definitely something for you to try!
- 1-2 Aubergines, sliced into wedges
- vegetable oil
- dark sesame oil
- 2 green onions, white and green parts, sliced into 1 inch lengths diagonally
- 1 tbsp minced ginger
- 2 garlic cloves minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame seeds, for garnish
- Make your sauce. Mix the soy sauce, vinegar, sugar, and cornstarch in a small bowl. Adjust the flavors as desired.
- Make sure that the wok is hot and oiled with the vegetable oil. When it starts to slightly smoke, stir fry the eggplant until it cooks and slightly wilts. Set this aside.
- On the same pan, you can now stir-fry the green onions, ginger, garlic, and chile. You need to keep these crisp. Add in a bit of the sauce, making sure to only pour in enough to coat the contents of the wok and the eggplants that you will add in. This will thicken a bit. You may not need all the sauce. You can decide how saucy you want your dish to be - I particularly like everything just nicely coated.
- Now you can tip in the eggplants and stir fry for another minute.
- Serve with a sprinkle of toasted sesame seeds!