Spicy Stir-Fried Eggplant and Peppers

This recipe is inspired by the spicy and garlicky stir-fried eggplant dish you may have enjoyed at Chinese eateries. It’s so easy to make at home, embellished with colorful bell peppers.

Sometimes called eggplant in garlic sauce, and sometimes Szechuan eggplant, whatever you call it, this is a simple and delicious dish. Feel free to add garlic and spice to your taste.

What to serve with Stir-Fried Eggplant and Peppers

Serve with a platter of cherry or grape tomatoes and sliced cucumbers with this dish. Some simply stir-fried tofu, tempeh, or seitan will add protein to the plate. Consider Simple Stir-Fried Tofu with Sweet and Savory Flavors or Sweet and Savory Tempeh Strips; or you can slice up some baked tofu right out of the package to keep it super easy with no additional work.

For extra fun, add some vegetable spring rolls or dumplings from your supermarket or natural foods store frozen section.

Why I love this recipe (and hope you will, too)

• I’m a big fan of eggplant, and if you are, too, you’ll appreciate how it’s highlighted in this recipe.
• I love how classic Asian flavorings — hoisin sauce, ginger, garlic, chili peppers — come together in this dish.
• It pairs beautifully any plant protein, as mentioned earlier, simply prepared.
• You can vary the recipe in a few ways: Swap in celery or bok choy instead of (or in addition to) bell peppers. In place of rice, this is also great served over noodles (rice noodles, soba, udon, bean-thread) in place of rice.

Explore more …

• Korean-Inspired Spicy Eggplant
• Delicious Global Eggplant Recipes
• Asian-Style Spicy and Garlicky Eggplant Stir-Fry
• Spicy Eggplant and Tofu in Garlic Sauce

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Yield: 4

Spicy Stir-Fried Eggplant and Peppers

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This recipe is inspired by the spicy and garlicky stir-fried eggplant dish you may have enjoyed at Chinese eateries. It's so easy to make at home, embellished with colorful bell peppers.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 medium eggplant, about 1 pound total (or 2 long Japanese eggplants)
• 2 medium bell peppers, any color
• 1 tablespoon neutral high-heat oil
• 2 teaspoons dark sesame oil
• 4 to 5 cloves garlic, minced, or more, to taste
• 1/4 cup water
• 1/4 cup hoisin sauce
• 1 tablespoon grated fresh or bottled ginger
• 1 tablespoon soy sauce or tamari, or more to taste
• Sriracha, gochugang, gochugaru, or other hot seasoning, to taste

For serving

• Hot cooked rice or noodles
• 2 to 3 scallions, thinly sliced
• Sesame seeds (optional)

Instructions

1. Cut the eggplant into 1/2-inch-thick rounds, then cut into half-moons, then into short strips. (If using Japanese eggplants, simply slice into rounds, a bit more than 1/4 inch thick.)
2. Cut the bell peppers into short narrow strips.
3. Heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
4. Add the eggplant and bell peppers to the pan, followed by the water, hoisin sauce, ginger, and soy sauce. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir.
5. Stir-fry, uncovered, for 5 minutes longer, or until the eggplant is just tender.
6. Season to taste with soy sauce and spicy seasoning. If you like spiciness, don’t be shy! But if serving others who aren’t big fans of spice, go easy, and pass around the spice for individual servings.
7. Serve at once with hot cooked rice or noodles. Garnish each serving with scallions, and if desired, sprinkle with sesame seeds.

See more easy plant-forward vegan stir-fries.