Szechuan Spicy Eggplant Stir-Fry

This Szechuan Spicy Eggplant Stir-Fry beautifully balances traditional Chinese flavors with a creative twist. Tender, silky eggplant is stir-fried with a medley of vibrant bell peppers and a spicy Szechuan sauce, delivering a dish that is both comforting and exciting. It’s a vegan-friendly option that satisfies with rich umami notes and a hint of sweetness.

Ingredients:

• 2 medium Chinese eggplants, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons chili paste (adjust to taste)
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
3. Add the eggplant and bell peppers, stirring frequently until the vegetables are tender and the eggplant is slightly browned, about 5-7 minutes.
4. In a small bowl, mix together soy sauce, rice vinegar, chili paste, sugar, and sesame oil.
5. Pour the sauce over the vegetables, stirring to coat evenly.
6. Add the cornstarch mixture to thicken the sauce, stirring continuously until the sauce coats the vegetables.
7. Remove from heat and garnish with chopped green onions and sesame seeds before serving.