Szechuan Spicy Garlic Eggplant and String Bean Stir Fry
Take-out at home takes less than 30 minutes when you're making this Szechuan spicy garlic eggplant and string bean stir fry!
Yield: 4 servings
  • ¼ cup soy sauce
  • 2 tbsp balsamic vinegar or Chinese black vinegar
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp minced fresh ginger
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil
  • 10 cloves garlic, minced
  • 2 medium Japanese eggplants, sliced 2-inch thick crosswise and cut into 6 wedges
  • 1 lb string beans, trimmed and cut into 1-inch lengths
  • 1 tsp sesame oil
  1. In a medium bowl, stir together the soy sauce, vinegar, mirin, sugar, ginger, and red pepper flakes. Set aside.
  2. Heat the olive oil in a large wok over medium-high heat. Add the garlic to the pan and saute for 30-40 seconds or until fragrant. Add the eggplant and string beans to the pan. Saute for 6-8 minutes, or until the eggplant starts to soften, stirring every few minutes. Stir in the sauce. Bring to a simmer and cook until sauce is thickened and eggplant is tender, 3-5 minutes. Remove from heat and stir in sesame oil. Season to taste with salt and black pepper. Serve over brown rice.
Adapted from Saveur
Nutrition Information
Serving size: ¼ recipe
Recipe by Joanne Eats Well With Others at