Low-Fat Hot and Sour Szechwan Eggplant

Ingredients Nutrition


  1. In large bowl, toss eggplant with oil.
  2. Heat wok or large skillet on high until just smoking.
  3. Add eggplant, stir for 2 minutes, add garlic. Cover wok and lower heat to medium high. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown.
  4. In large cup, combine soy, vinegar, stock, hot sauce and cornstarch.
  5. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender.
  6. Reduce heat to medium, stir in liquid ingredients and stir until thick.
  7. Garnish with green onions and cilantro

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