Feasting at Home · by Sylvia Fountaine★ 4.9
Szechuan Eggplant
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 7%
CARBS 26G45% OF CAL
7G FIBER5G OTHER14G TOTAL SUGAR
FAT 14G54% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant in a spicy Szechuan sauce with peanuts, garlic, and ginger. Bold, numbing from Szechuan peppercorns, and savory-sweet, it's served over rice or noodles.
mainchinesestir fry🍳 skilletdairy freeveganvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 lbs Japanese Eggplant (about 4 x 10 inch eggplants)
- 2 teaspoons salt
- bowl of water
- —-
- 2 tablespoons cornstarch
- 2-4 tablespoons peanut oil ( or wok oil)
- —
- 4 cloves garlic, rough chopped
- 2 teaspoons ginger, finely minced
- 5-10 dried red chilies
- 1 teaspoon Szechuan peppercorns ( or sub regular peppercorns)
- 1/4 cup soy sauce or low sodium soy sauce
- 1 tablespoon garlic chili paste ( or sub 1 teaspoon chili flakes)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Chinese cooking wine (or mirin)
- 3 tablespoons sugar, brown sugar, coconut sugar, maple syrup or alternative
- 1/2 teaspoon five spice
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 7%
CARBS 26G45% OF CAL
7G FIBER5G OTHER14G TOTAL SUGAR
FAT 14G54% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 2098mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 11mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2098MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.