A flavorful and spicy Chinese stir-fry dish featuring tender eggplant, colorful bell peppers, and a garlicky, savory sauce. Perfect for those who love the combination of heat and umami flavors.
Ingredients: 2 large eggplants, cut into bite-sized pieces. 2 tablespoons vegetable oil. 4 cloves garlic, minced. 2 teaspoons ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup thinly sliced scallions. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sugar. 1 teaspoon chili paste adjust to taste. 1 teaspoon Szechuan peppercorns optional. Salt and pepper to taste. Cooked rice for serving.
Instructions: Heat the vegetable oil in a big wok or skillet over high heat. Stir-fry the chopped ginger and garlic for 30 seconds, or until fragrant. Add the eggplant pieces and stir-fry until they begin to soften and turn golden brown, about 5 minutes. After adding the sliced red and green bell peppers, stir-fry them for an additional three to four minutes, or until they are crisp-tender. Combine the sugar, chili paste, rice vinegar, and soy sauce in a small bowl. Drizzle the stir-fried veggies with this sauce, tossing to coat thoroughly. For added taste and heat, crush the Szechuan peppercorns if using them and add them to the wok. Stir-fry for a further two to three minutes, or until everything is well combined and heated through. Season with salt and pepper to taste. After adding the sliced scallions, stir for an additional minute. Serve the hot and sour stir-fried eggplant with garlic over cooked rice. Savor your mouthwatering Yu Xiang Qie Zi, Chinese Spicy Garlic Eggplant!
Prep Time: 15 minutes
Cook Time: 15 minutes
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