The Recipe

Szechuan Eggplant and Veggie Stir-Fry

Name: Szechuan Eggplant and Veggie Stir-Fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves:Â 4
Ingredients: 2 eggplants (Aubergines, peeled and sliced into 2-inch rectangular strips); 2 cups broccoli florets; 2 cups cauliflower florets; 4 piquillo peppers (sliced thin(these are jarred and often found in the international section of the store); 1 onion (sliced); 1 tablespoon cornstarch; 1/2 teaspoon black pepper; 3 tablespoons extra virgin olive oil; 1 shallot (minced); 3 tablespoons green chilies (fire roasted preferred); 1/3 cup szechuan sauce; 3 tablespoons unsalted peanuts (chopped)

COOK TIME : 20 minutesPREP TIME : 25 minutes

From Food.com

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Ingredients

DESCRIPTION

I've never eaten eggplant this way, and it's so good. It gains an almost meaty texture and really makes the dish something special. It's earned a regular rotation on our dinner menu. The ingredients look simple but the flavor is restaurant-quality. For the Szechuan sauce, I use Spicy Szechuan Peanut Sauce. It makes double the amount needed for this recipe, so use half and save the rest, or just halve the recipe when making it.

INGREDIENTS

2 eggplants (Aubergines, peeled and sliced into 2-inch rectangular strips)
2 cups broccoli florets
2 cups cauliflower florets
4 piquillo peppers (sliced thin(these are jarred and often found in the international section of the store)
1 onion (sliced)
1 tablespoon cornstarch
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 shallot (minced)
3 tablespoons green chilies (fire roasted preferred)
1/3 cup szechuan sauce
3 tablespoons unsalted peanuts (chopped)