Szechuan Eggplant and Veggie Stir-Fry
45 mins (prep 25, cooking 20)
13 ingredients
4 servings
I've never eaten eggplant this way, and it's so good. It gains an almost meaty texture and really makes the dish something special. It's earned a regular rotation on our dinner menu. The ingredients look simple but the flavor is restaurant-quality.For the Szechuan sauce, I use Spicy Szechuan Peanut Sauce. It makes double the amount needed for this recipe, so use half and save the rest, or just halve the recipe when making it.

Categories:  <-60-mins , vegan , cauliflower , broccoli , vegetarian , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (17.99 g)
Servings 4
Amount per Serving
Calories 113.69 Calories from Fat 99.99
% Daily Value *
Total Fat 11.11g 68.4%
Saturated Fat 1.54g 30.81%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.68mg 0.11%
Total Carbohydrate 3.77g 5.02%
Dietary Fiber 0.19 g 3.03%
Sugars 0.0 g %
Protein 0.07g 0.59%
Vitamin A 3.37IU% Vitamin C 0.0mg%
Calcium 2.91mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
broccoli florets, cauliflower florets, green chilies, sauce, unsalted peanuts


Similar Recipes