Sweet and Spicy Szechuan Eggplant

Prep
Time
Total Time
Number Of
Ingredients
6
Servings8

An eggplant recipe with an Asian flare, combines eggplant, carrots and water chestnuts with a stir fry sauce and red pepper flakes

Ingredients
  • 3 tablespoons Pure Wesson® Vegetable Oil
  • 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups)
  • 1 cup matchstick cut carrots
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/3 cup La Choy® Original Stir Fry Sauce-Marinade
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup chopped green onions
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Directions
  1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant; cook 10 minutes or until tender, stirring occasionally. Add carrots, water chestnuts, stir fry sauce, salt and pepper flakes to skillet. Reduce heat to medium-low; cook 3 minutes or until hot. Sprinkle with green onions.
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Nutrition Information
Calories: 95 View complete nutrition information
Reviews (2)

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Overall Rating

Nicus September 02, 2014

Made according to recipe. Tolerable, but nothing special. Probably should leave out the salt since the stir-fry sauce seems to have plenty of it's own. Next time I'll save the eggplant for a dish where its flavor is more noticeable.

Nicus September 02, 2014

Made according to recipe. Tolerable, but nothing special. Probably should leave out the salt since the stir-fry sauce seems to have plenty of it's own. Next time I'll save the eggplant for a dish where its flavor is more noticeable.