If you’ve never tried vegetables Szechwan style, then this recipe of eggplant Szechwan-style with peppers and mushrooms is a great place to start. I was inspired to make this dish from our home grown eggplant and peppers but also after enjoying an eggplant dish recently at, P.F. Chang’s restaurant.
This recipe has been floating around my kitchen for many years and is one of my favorites from the cookbook, "Make it Easy in Your Kitchen," published in 1982. I’ve been cooking for quite a while but my version is updated to cut out the oil and adds the red peppers and mushrooms. If you’re like me, you want your eggplant cooked until soft and this dish does the trick. A delicious and great way to serve eggplant. If you want to make a heartier meal, you can opt to serve it over brown rice or buckwheat noodles.
This dish is great to serve as a main course or if you’re having an Asian inspired dinner party it will pair nicely with other Asian recipes. The mushroom and eggplant are very filling without being too heavy. You can easily sub the soy sauce for liquid aminos, a natural soy sauce alternative. You can buy or make your own veggie stock for this recipe. If you have time, make your own veggie stock and freeze it. This way you can control the stock and it’s loaded with so much more flavor than the store brands. Click here for some recipes on how to make your own vegetable stock. There are many versions of vegetable stock and all have great flavor.
Another great addition to this recipe is more peppers. Feel free to add in green bell peppers or for an elevated kick, some jalapenos.
I'd love to hear your feedback in the comments below for this Eggplant Szechuan Style recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings | people |
- 1 medium eggplant unpeeled and cut into 1″ cubes
- 1 medium red pepper cut into 1″ cubes
- 1 pkg mushrooms sliced
- 1/4 cup vegetable broth or water
- 1 cloves garlic finely minced
- 1/2 Tbl fresh ginger, peeled and finely minced or grated
- 2 Tbl soy sauce
- 2 tsp sugar
- 1 1/2 tsp chili paste
- 4 tsp rice vinegar
Ingredients
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- In a small bowl, make broth mixture by adding veggie broth or water, garlic, ginger, soy sauce, sugar, chili paste and vinegar.
- In a large skillet, saute eggplant in 1/4 cup water until soften just a bit and then add peppers and mushrooms and continue to sauté for about 3-4 minutes.
- Add broth mixture to eggplant, bring to boil and stir. Cook for a few minutes until mixture has reduced a little.
- Serve over steamed rice.
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