Spicy Szechuan Eggplant Stir-Fry

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Spicy Szechuan Eggplant Stir-Fry

This Spicy Szechuan Eggplant Stir-Fry is a flavorful and aromatic dish that brings a taste of Sichuan cuisine to your table. Perfect for a weeknight dinner, this recipe features tender eggplant cooked in a spicy and savory sauce.

Ingredients:

• 2 medium-sized eggplants, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 tablespoon Szechuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste
• 2 green onions, sliced
• 1 tablespoon sesame seeds for garnish
• Cooked rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the Szechuan peppercorns and sauté for about 1 minute until fragrant.
3. Add the garlic and ginger and continue to sauté for another 30 seconds.
4. Add the eggplant pieces and cook for 5-7 minutes, stirring frequently, until they are tender and lightly browned.
5. Toss in the red bell pepper and stir-fry for 2 more minutes.
6. In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and chili paste.
7. Pour the sauce over the eggplant mixture and toss to coat evenly. Cook for another 2-3 minutes, allowing the flavors to meld.
8. Remove from heat and stir in the sliced green onions.
9. Serve the Szechuan eggplant stir-fry over cooked rice, garnished with sesame seeds.