Szechuan Eggplant and Veggie Stir-Fry
Szechuan cuisine is known for its bold flavors and use of spicy peppers, which gives this dish its signature heat.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Szechuan Eggplant and Veggie Stir-Fry
Ingredients
Instructions
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Cut the eggplant, bell pepper, carrot, and green beans into thin strips.
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In a wok or large pan, heat the sesame oil over medium heat.
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Add the garlic and ginger and sauté for 1 minute.
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Add the eggplant, bell pepper, carrot, and green beans to the pan and stir-fry for 5 minutes.
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In a small bowl, mix together the Szechuan sauce, soy sauce, cornstarch, and water.
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Pour the sauce mixture over the vegetables and stir-fry for an additional 3 minutes, until the sauce thickens.
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Season with salt and black pepper to taste.
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Garnish with chopped spring onions.
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Let the stir-fry rest for 5 minutes before serving.
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Serve hot with steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
