Szechwan Eggplant Stir-Fry (Tyler Florence) Recipe

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Szechwan Eggplant Stir-Fry (Tyler Florence)
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  1. Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
  2. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
  3. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.79 Kcal (975 kJ)
Calories from fat 141.4 Kcal
% Daily Value*
Total Fat 15.71g 24%
Sodium 868.96mg 36%
Potassium 615.39mg 13%
Total Carbs 20.88g 7%
Sugars 12.05g 48%
Dietary Fiber 7.69g 31%
Protein 4.6g 9%
Vitamin C 8.1mg 14%
Iron 1mg 5%
Calcium 70.8mg 7%
Amount Per 100 g
Calories 76.51 Kcal (320 kJ)
Calories from fat 46.48 Kcal
% Daily Value*
Total Fat 5.16g 24%
Sodium 285.6mg 36%
Potassium 202.26mg 13%
Total Carbs 6.86g 7%
Sugars 3.96g 48%
Dietary Fiber 2.53g 31%
Protein 1.51g 9%
Vitamin C 2.7mg 14%
Iron 0.3mg 5%
Calcium 23.3mg 7%

* 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

  • 5.2
  • 6

Good Points

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

Bad Points

  • High in Sodium

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