Sichuan Stir-Fry Eggplant with Bell Peppers (#1743)

Stir Fries Asian Chinese Vegetarian
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  • 4 tablespoons Vegetable Oil divided
  • 1 pound Eggplant slice into 1/2-inch thick, 3-inch long sticks
  • 4 Scallions, Spring Or Green Onions thinly sliced
  • 1 inch Ginger peeled and chopped
  • 4 cloves Garlic or as needed, crushed or finely chopped,
  • 2 small Red Chili Peppers or as needed, seeded and freshly chopped
  • 1/2 Tbsp Sichuan Peppercorns
  • 1 Green Bell Peppers seeded and slice into 1/4-inch strips
  • 1 Sweet Red Bell Peppers seeded and slice into 1/4-inch strips
  • 1 Sweet Yellow Bell Peppers seeded and slice into 1/4-inch strips, or banana pepper


  • 2 tablespoons Tamari Soy Sauce or to taste
  • 1 1/2 tablespoons Soy Bean Paste or to taste, or miso paste
  • 1 Tbsp Chinese Black Vinegar or to taste, or rice vinegar
  • 1 Tbsp Honey or to taste, or sugar
  • 2 tablespoons Vegetarian Oyster Sauce or to taste, or oyster sauce
  • 3 tsp Cornstarch mixed with 3 tablespoons of water


  1. Heat 3 tablespoons of oil in a large nonstick skillet or a wok until hot over medium-high heat.
  2. Add the eggplant, stirring frequently, and cook for about 10 minutes until the eggplant is tender and shriveled.
  3. Transfer the eggplant onto a plate.
  4. Meanwhile mix together the soy sauce, soy bean paste, vinegar, honey and oyster sauce in a small bowl until well combined. Set aside.
  5. In a separate bowl, stir the cornstarch and water until well mixed. Set aside.
  6. Add the remaining 1 tablespoon of oil into the skillet or wok.
  7. Add the garlic, ginger, scallions and sichuan peppercorns, stirring constantly, and cook for about 1 minute until very fragrant.
  8. Stir in the bell peppers, and cook until tender but still crunchy, 3 to 5 minutes.
  9. Return the eggplant to the pan, and stir to mix well.
  10. Pour the sauce over the vegetables, stirring until evenly coated, and cook for about 1 minute until the sauce becomes slightly thick.
  11. Pour the cornstarch mixture into the pan, stirring constantly, and cook for about 30 to 40 seconds until the sauce is thick and the vegetables are well coated.
  12. Remove from the heat and serve with rice.
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