How long does szechuan eggplant in garlic sauce [vegan] take to cook?

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

Can szechuan eggplant in garlic sauce [vegan] be made ahead?

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

Can I make szechuan eggplant in garlic sauce [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is szechuan eggplant in garlic sauce [vegan] so quick to make?

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

How long does szechuan eggplant in garlic sauce [vegan] keep?

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

8.5K Views 10 years ago

Szechuan Eggplant in Garlic Sauce
[Vegan]

MB By: Michelle Blackwood

Author Bio

Simple family recipes inspired by Caribbean and Asian flavors. Michelle Blackwood is the author of... Read More

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Szechuan Eggplant in Garlic Sauce [Vegan]

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Szechuan eggplant is a famous Chinese dish that's traditionally prepared by deep-frying eggplant strips in a sticky, garlic-ginger sauce. This recipe does it a little differently by sautéeing the eggplant in the sauce with molasses added to give it that glossy, deep-fried look, so you can enjoy the same taste... Read More

Ingredients You Need for Szechuan Eggplant in Garlic Sauce [Vegan]

2 medium-sized Chinese eggplants or 1 large globe eggplant
2 tablespoons olive oil
4 cloves garlic, minced
1-inch piece ginger, grated
1/4 red bell pepper , cut into strips
1/4 cup water
1 tablespoon sesame oil
3 tablespoons raw cane sugar
1 tablespoon lemon juice
3 tablespoons coconut aminos or tamari
1 teaspoon unsulphured molasses, (optional)
2 teaspoons tapioca starch, dissolved in 1/4 cup water

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How to Prepare Szechuan Eggplant in Garlic Sauce [Vegan]

Cut the eggplants into strips and set aside.
Prepare sauce by combining water, sesame oil, sugar, lemon juice, soy sauce, and molasses and set aside.
Heat oil in a large skillet or wok over medium-high heat, sauté eggplant strips until golden brown. You may need extra oil.
Remove eggplant strips from the pan and set aside.
Add garlic, ginger, spring onions, and bell pepper, and sauté until fragrant.
Add eggplant strips and prepared sauce and cook, stirring constantly, for about 1minute.
Add tapioca starch mixture and cook until thickened.
Serve.