Szechuan Eggplant and Veggie Stir-Fry Recipe

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Szechuan Eggplant and Veggie Stir-Fry
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  1. Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
  2. Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
  3. Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
  4. Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
  5. While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
  6. Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 95.61 Kcal (400 kJ)
Calories from fat 45.74 Kcal
% Daily Value*
Total Fat 5.08g 8%
Sodium 149.72mg 6%
Potassium 341.47mg 7%
Total Carbs 11.1g 4%
Sugars 5.61g 22%
Dietary Fiber 3.82g 15%
Protein 2.76g 6%
Vitamin C 27.8mg 46%
Iron 0.4mg 2%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 67.29 Kcal (282 kJ)
Calories from fat 32.19 Kcal
% Daily Value*
Total Fat 3.58g 8%
Sodium 105.37mg 6%
Potassium 240.31mg 7%
Total Carbs 7.81g 4%
Sugars 3.95g 22%
Dietary Fiber 2.69g 15%
Protein 1.94g 6%
Vitamin C 19.6mg 46%
Iron 0.3mg 2%
Calcium 18.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
  • 2

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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