How long does spicy sichuan eggplant [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spicy sichuan eggplant [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Is spicy sichuan eggplant [vegan] soy-free?

This recipe contains soy. For a soy-free version, use tamari or coconut aminos instead.

Why is spicy sichuan eggplant [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spicy sichuan eggplant [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Spicy Sichuan Eggplant
[Vegan]

AJ By: Anita Jacobson

Author Bio

Vegan recipes featuring unique flavors from Indonesia, China, Japan, and other Asian countries. Cook, photographer, and... Read More

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Spicy Sichuan Eggplant [Vegan]

It's not a secret that eggplants paired with spicy sauce is delicious. This spicy Sichuan eggplant recipe is no different. With just a handful of ingredients, you can whip up a delicious Chinese dish in minutes. This recipe uses Asian style eggplant, which has a brighter purple and is much... Read More

Ingredients You Need for Spicy Sichuan Eggplant [Vegan]

For the Eggplant:

2 Japanese eggplants or regular eggplants
2 tablespoon oil
3 garlic cloves, minced
1-inch piece ginger, minced
1 serrano chili, sliced
2 scallions, green and white parts separated, thinly sliced
1 tablespoon dou ban jiang (hot bean paste) or chili paste
2 cilantro stalks, for garnish

For the Sauce:

1 tablespoon light soy sauce
1 tablespoon black vinegar
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon water
2 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt

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How to Prepare Spicy Sichuan Eggplant [Vegan]

Cut eggplants into quarters lengthwise, then cut into 4-inch sections. Soak in salted water for 15 minutes. Drain, strain, and set aside.
Heat oil in a wok over high heat and stir-fry the eggplants until soft and wilted, about 5-7 minutes.
Push the eggplants to one side of the wok, then add garlic, ginger, chili, and white parts of scallions and stir-fry until fragrant, about 1-2 minutes.
Add dou ban jiang, then mix everything together so the eggplants are well coated.
Pour the sauce ingredients to the wok. Mix well. Cook until all the eggplants are coated with the sauce. Turn off heat.
Transfer to a serving plate, and garnish with cilantro. Serve immediately.