Description
A delicious and spicy Sichuan-style eggplant dish that is sure to tantalize your taste buds.
Ingredients
Scale
- 2 medium eggplants, cut into strips
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon sugar
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and ginger, sautéing until fragrant.
- Add the eggplant strips and cook until they are soft and slightly browned.
- Stir in the soy sauce, rice vinegar, chili paste, and sugar, mixing well.
- Cook for an additional 5 minutes, allowing the flavors to meld.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For a spicier dish, increase the amount of chili paste.
- Serve with steamed rice for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg