I have a new favorite eggplant dish. I cannot wait until our next CSA box so I can make this Szechwan eggplant again. I will be devastated if we don’t get eggplant next week. I might even go so far as to buy some at the grocery just so I don’t have to go another week without eating this again. It’s so incredibly good, vegan (if you’re into that sort of thing), and FAST! I pulled this dish together in no time on an extremely hectic weekday evening. Serve it over rice, as pictured above, for a very filling meal.
2 lb eggplant, Asian style is best but I used a mix of Asian and traditional globe eggplant and it worked great
4 T vegetable oil, divided
2 T sesame oil, divided
1 T fresh ginger, minced
3 cloves garlic, minced
2 t sriracha sauce, or to your taste
1/2 c water or vegetable broth
3 T soy sauce
1 T rice wine vinegar
1 T brown sugar
1 T cornstarch
Fresh cilantro for garnish
Slice the eggplants in half lengthwise. Then slice the halves into strips about 1″ wide – not necessary for skinny Asian eggplants. Then slice the strips into 1/2″ wide wedges.
In a wok or large skillet, heat 2T vegetable oil and 1 T sesame oil over very high flame until the oil begins to shimmer. Add half the eggplant to the wok and stir fry until the eggplant is browned and tender – 3 to 5 minutes. Remove the eggplant to a separate dish and repeat with the second half of the eggplant and remaining oils. Remove the second half of the eggplant to the separate dish.
In the now empty wok, heat over high heat. Add the ginger, garlic, and sriracha and stir-fry for about 30 seconds or until the garlic begins to be fragrant. Do not let the garlic brown as it will become bitter. Add the water or vegetable broth, reduce heat to medium. In a small bowl, stir together the soy sauce, vinegar, sugar, and cornstarch until smooth. Pour into the wok and stir continuously until the sauce thickens. Add the eggplant to the wok and stir until it is coated. Serve hot, garnished with cilantro.