Szechwan Eggplant Stir-Fry
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 Chinese eggplants, sliced in 1/2 inch pieces, then quartered
- 1⁄2 cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon potato starch (or corn starch)
- cilantro (optional)
- 1 teaspoon black sesame oil
- 1 tablespoon rice vinegar
- 2 -3 stalks celery, sliced at an angle
- 2 garlic cloves, minced (optional)
- 1 dash pepper
- 1 tablespoon olive oil or 1 tablespoon butter
directions
- In medium pan at medium heat, add butter or olive oil then minced garlic.
- When garlic turns light brown, add eggplant and stir occasionally for about 3 minutes.
- In separate bowl stir soy sauce, sugar, potato starch, sesame oil, rice vinegar.
- Add 1/2 cup chicken broth to the eggplant and let cook for about 2 minutes.
- Add the previously mentioned mixture to the mix, along with the celery.
- Turn down heat to a low and cook for another minute or so.
- Add pepper and cilantro to taste and leave on the burner until ready to serve.
- Tip: Would probably taste pretty good with mushrooms.
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RECIPE SUBMITTED BY
Nyx9013
Studio City, California
Director of a housing charity, www.ARoofAboveUs.org and real estate broker.