Szechuan Eggplant and Squash

Transform your dinner table with the bold and vibrant flavors of Szechuan Eggplant and Squash, a perfect fusion of smoky, tender vegetables and spicy Szechuan-inspired seasoning. This quick and easy recipe features bite-sized cubes of eggplant and yellow squash, stir-fried to perfection and coated in a tantalizing sauce made with dark soy sauce, rice vinegar, and a hint of sweetness. Szechuan peppercorns and red chili flakes infuse the dish with an irresistible kick, while garlic and ginger lend a fragrant, savory depth. Ready in just 35 minutes, this dish is ideal for busy weeknights or as part of an Asian-inspired feast. Garnished with fresh scallions and optional sesame seeds, this dish pairs beautifully with steamed rice for a truly satisfying, plant-based meal packed with bold flavors and a touch of heat. Perfect for spice lovers and veggie enthusiasts alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces eggplants (medium)
• 2 pieces yellow squash (medium)
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon dried Szechuan peppercorns
• 1 teaspoon red chili flakes
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 3 tablespoons water
• 2 stalks scallions, chopped (for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Rinse and dry the eggplants and squash. Cut both into bite-sized cubes and set aside.

Step 2

In a small bowl, mix the dark soy sauce, light soy sauce, rice vinegar, sugar, cornstarch, and water. Stir until the sugar and cornstarch dissolve completely, forming a smooth sauce. Set aside.

Step 3

Heat 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the eggplant cubes to the skillet and sauté for 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly browned. Remove the eggplant from the pan and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the squash cubes and cook for 4-5 minutes, stirring occasionally, until they start to soften. Remove the squash from the skillet and set aside with the eggplant.

Step 6

In the empty skillet, lower the heat to medium and add the minced garlic, minced ginger, Szechuan peppercorns, and red chili flakes. Stir-fry for 30 seconds, until the mixture is fragrant.

Step 7

Return the cooked eggplant and squash to the skillet. Pour the prepared sauce over the vegetables, stirring to coat evenly.

Step 8

Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and the vegetables are fully coated.

Step 9

Remove from heat and transfer to a serving dish. Garnish with chopped scallions and sesame seeds, if desired.

Step 10

Serve hot with steamed rice or as a standalone dish. Enjoy your Szechuan Eggplant and Squash!

Nutrition Facts

Serving size	(1280.4g)

Amount per serving	% Daily Value*
Calories	841.9

Total Fat 58.3g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 28.5g
Cholesterol 0mg	0%
Sodium 5116.8mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 32.4g
Protein 17.4g	0%

Vitamin D 0IU	0%
Calcium 206.1mg	0%
Iron 4.9mg	0%
Potassium 2583.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 7.8%

Carbs: 33.5%