If you’re looking to spice up your weeknight dinners, this Eggplant Stir-Fry with Cashews, Spicy Szechuan Style is just the ticket. It’s a vibrant dish full of robust flavors and textures that will tantalize your taste buds. With tender eggplant, crunchy cashews, and a spicy Szechuan sauce, it’s a perfect way to bring some Asian flair to your table.
Imagine indulging in a delicious balance of spicy, sweet, and savory notes all in one dish. The eggplant absorbs the sauce beautifully, creating a dish that feels complex yet comes together in no time. Plus, it’s a fantastic way to incorporate more vegetables into your meals.
This dish is not only a feast for the palate but also for the eyes, with its rich colors and enticing aroma wafting through your kitchen. Perfect for both a quick weekday meal and impressing guests at your next dinner party.
Flavorful Eggplant Stir-Fry with Cashews, Spicy Szechuan Style
This Eggplant Stir-Fry with Cashews, Spicy Szechuan Style features tender, sautéed eggplant paired with crunchy cashews, coated in a spicy and aromatic Szechuan sauce. It’s a delightful combination of textures and flavors that will leave you craving more.
Ingredients
- 2 medium eggplants, cut into bite-sized cubes
- 1 cup cashews, roasted
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, cut into strips
- 4 green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Szechuan peppercorns, toasted and crushed
- 1 tablespoon chili paste or sauce, adjust to taste
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Eggplant: Sprinkle the eggplant cubes with salt and let them sit for about 15 minutes to draw out excess moisture. Rinse and pat dry.
- Stir-Fry the Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add garlic and ginger, sautéing until fragrant (about 1 minute).
- Cook the Eggplant: Add the eggplant cubes to the skillet and stir-fry for about 5-7 minutes, or until they are soft and slightly caramelized.
- Add Vegetables and Sauce: Toss in the bell pepper and green onions, and stir in the soy sauce, rice vinegar, Szechuan peppercorns, and chili paste. Stir-fry for another 3-4 minutes until everything is well combined.
- Finish with Cashews: Remove from heat and gently fold in the roasted cashews, ensuring they are evenly distributed.
- Serve: Garnish with sesame seeds if desired and serve hot over steamed rice or noodles.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 300kcal
- Fat: 20g
- Protein: 8g
- Carbohydrates: 25g
