A black bowl of stir-fried eggplant with sauce, garnished with chopped green onions and dried red chilies, placed on a bamboo mat next to a pair of wooden chopsticks.

Szechuan Eggplant Stir Fry

Serves 4 Servings

Ingredients

1 pound Chinese eggplants

1 tablespoon salt

2  tablespoons vegetable oil

2  cloves garlic, pressed

½ cup Kikkoman© Szechuan Sauce

1  green onion, cut diagonally into thin slices

Hot cooked rice

Directions

  1. Cut eggplant crosswise into 3-inch long pieces. Slice each piece lengthwise in half, and then cut into ½-inch wide strips. Place eggplant in large bowl; sprinkle with salt and toss well. Let stand 15 minutes. Rinse eggplant well and drain in colander. Gently squeeze moisture out eggplant and pat dry.
  2. Heat oil in hot large skillet over medium-high heat. Add eggplant and stir-fry about 4 minutes, or until eggplant is almost tender.
  3. Stir in garlic. Reduce heat to low; add Szechuan sauce. Cook and stir until eggplant is evenly coated with sauce.
  4. Transfer immediately to serving plate and sprinkle green onion on top.  Serve with rice.
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