SZECHUAN EGGPLANT AND VEGGIE STIR-FRY
I've never eaten eggplant this way, and it's so good. It gains an almost meaty texture and really makes the dish something special. It's earned a regular rotation on our dinner menu. The ingredients look simple but the flavor is restaurant-quality. For the Szechuan sauce, I use Recipe #72983. It makes double the amount needed for this recipe, so use half and save the rest, or just halve the recipe when making it.
Provided by Jujubegirl
Categories Cauliflower
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
- Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
- Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
- Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
- While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
- Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
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Ahtisham Shah
[email protected]This dish was a little bland for my taste. I added some extra garlic and ginger and it helped a lot. I would also recommend using a bit more soy sauce.
Adayshia Carlis
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less chili peppers if you don't like spicy food.
Alec Motaung
[email protected]This was a great dish! I made it for my family and they all loved it. The eggplant was perfectly cooked and the sauce was very flavorful. I will definitely be making this again.
Zachary Volkov
[email protected]Loved this recipe! The eggplant was so tender and the sauce was delicious. I served it over rice and it was a perfect meal.
Sohaib Gujjar
[email protected]This dish was easy to make and very tasty. I used frozen eggplant and it turned out great. I will definitely be making this again!
Ermi Show
[email protected]This was a great recipe. I made it for my family and they all loved it. The eggplant was perfectly cooked and the sauce was very flavorful. I will definitely be making this again.
Gary Gunnels
[email protected]I followed the recipe exactly and it turned out great! The eggplant was perfectly cooked and the sauce was very flavorful. I would definitely make this again.
Ahmad Virk7
[email protected]This dish was a little bland for my taste. I added some extra garlic and ginger and it helped a lot. I would also recommend using a bit more soy sauce.
Alone 292
[email protected]This recipe was a bit too spicy for my taste, but it was still very good. I would recommend using less chili peppers if you don't like spicy food.
Younas Sheikh
[email protected]This was a great dish! I made it for my family and they all loved it. The eggplant was perfectly cooked and the sauce was very flavorful. I will definitely be making this again.
Frank Franky
[email protected]Loved this recipe! The eggplant was so tender and the sauce was delicious. I served it over rice and it was a perfect meal.
Juma Gul
[email protected]This dish was easy to make and very tasty. I used frozen eggplant and it turned out great. I will definitely be making this again!
Katrƒ´na Balode
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good. The sauce was really flavorful and the eggplant was cooked perfectly. I would definitely make this again.
SORA Kora
[email protected]This was a great recipe. I made it for a party and it was a big hit. I liked that it was a little spicy, but not too much. I also liked that it was a vegetarian dish, so everyone could enjoy it.
Ronda Hyson
[email protected]I love this recipe! It's one of my go-to meals when I'm short on time. The eggplant always comes out perfectly tender and the sauce is so flavorful. I usually add a little extra garlic and ginger to taste.
Liam Kane
[email protected]This dish was easy to make and packed with flavor. I used a bit less oil than the recipe called for and it still turned out great. I served it over rice and it was a hit with my family.
Drago Boss
[email protected]I followed the recipe exactly and it turned out great! The sauce was flavorful and the vegetables were cooked perfectly. I especially loved the addition of the peanuts, which added a nice crunch.
Eliana Myers
[email protected]This Szechuan eggplant and veggie stir-fry was an absolute delight! The flavors were bold and complex, with the perfect balance of sweet, sour, and heat. The eggplant was cooked to perfection, tender and slightly caramelized. I will definitely be mak