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Eggplant Szechuan Style

Eggplant Szechuan Style

1 lb. Asian eggplants
2 T. peanut oil
2 T. minced garlic
½ t. red pepper flakes
¼ c. veggie broth
¼ c. hoisin sauce
4 green onions, cut into 1” pieces
Toasted sesame seeds, optional

  1. Cut eggplant into ½” strips.
  2. Heat oil in wok or large nonstick skillet over medium heat.
  3. Add eggplant, garlic and red pepper flakes.
  4. Stir fry for 5-7 minutes or until eggplant is tender and browned.
  5. Reduce heat.
  6. Add broth, hoisin sauce and green onions to wok.
  7. Cook and stir for 2-3 minutes.
  8. Sprinkle with seeds.
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