Low-Fat Hot and Sour Szechwan Eggplant

Total Time
Prep 0 mins
Cook 0 mins

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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