Sichuan Stir-Fry Eggplant with Bell Peppers

Sichuan Stir-Fry Eggplant with Bell Peppers is a classic Sichuan dish known for its bold flavors and spicy kick. It is a popular vegetarian dish that showcases the unique and vibrant flavors of Sichuan cuisine.

This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Sichuan Stir-Fry Eggplant with Bell Peppers

Cooking Method: Stir-frying Cuisine: Chinese Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Eggplant
• 200 gram Bell Peppers
• 3 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Soy Sauce
• 1 tablespoon Chili Bean Paste
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 2 tablespoon Vegetable Oil
• 2 stalk Green Onion

Instructions

1. Cut the eggplant and bell peppers into long strips.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and ginger and stir-fry for 1 minute.
4. Add eggplant and bell peppers, and stir-fry for 3-4 minutes until they start to soften.
5. Add soy sauce, chili bean paste, sugar, and salt. Stir-fry for another 2-3 minutes.
6. Garnish with chopped green onions.
7. Let it rest for 5 minutes before serving.
8. Serve hot with steamed rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 18g6%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.