This post shows you: Sichuan Eggplant Recipe (Vegan Yu Xiang Qiezi Stir-Fry)
Sichuan Eggplant Recipe (Vegan Yu Xiang Qiezi Stir-Fry)
What Is Spicy Sichuan Eggplant?
This dish is based on a classic Chinese eggplant stir-fry from the Sichuan region, known for its garlic, chili, and vinegar-rich sauce.
It’s bold, spicy, and full of umami—without any fish or meat—and this version is fully plant-based.
The key flavor comes from Doubanjiang (a fermented chili bean paste) paired with ginger, garlic, and soy sauce. The eggplant beautifully absorbs it all.
What Makes This Recipe Special
This isn’t your average eggplant stir-fry.
It’s a bold, garlicky, vegan Sichuan-style eggplant that skips the deep-frying and goes for a healthier, lighter twist without losing flavor.
What sets it apart:
- Naturally vegan and gluten-free
- Uses Doubanjiang, a fermented chili bean paste that gives it deep umami
- Steamed or pan-seared instead of deep-fried—less oil, same satisfaction
- Comes together in under 30 minutes
- Great with rice, noodles, or on its own
It’s comforting, flavorful, and just spicy enough.
Perfect for weeknights, meal prep, or whenever you’re craving something that wakes up your taste buds.
Steam, Don’t Fry
Skip deep frying. Steaming the eggplant keeps the dish light while bringing out its natural texture and ability to soak up flavor.
Let the Sauce Simmer First
Before adding the eggplant, simmer the Sichuan-style sauce for a few minutes. This helps the flavors deepen and blend.
Adjust the Heat to Taste
Doubanjiang (chili bean paste) can be intense. Start with less and increase gradually depending on your spice preference.
Make It Ahead-Friendly
You can prepare the eggplant and reheat it in the sauce before serving. It reheats well without losing texture.
Use a Wok or Wide Pan
A wok or a wide sauté pan allows for more effortless tossing and even sauce distribution.
Key Ingredients & Substitutions
Eggplant (aubergine)
Steamed instead of fried for a tender bite that absorbs flavor without extra oil.
Doubanjiang (Sichuan chili bean paste)
This fermented paste adds heat, umami, and depth. Look for it in Asian supermarkets or online.
Substitute: If unavailable, mix a spoonful of miso paste with chili flakes for a similar flavor.
Garlic and ginger
The aromatic base that gives the sauce its bold, punchy profile.
Soy sauce
Adds savory umami and essential saltiness.
Rice vinegar
Balances the richness with gentle acidity.
Optional: chili flakes or fresh red chilies
For extra heat, adjust depending on your spice tolerance.
Ingredients for Vegan Sichuan Eggplant
- 2 medium eggplants (about 500 g), cut into thick strips
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoons Doubanjiang (Sichuan chili bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons water (or 1 tablespoon neutral oil)
- Chili flakes or fresh chili (optional, to taste)
- Spring onions or scallions, sliced (for garnish)
- Sesame seeds (optional)
Instructions
- Cut the eggplants into thick matchsticks or strips. Steam for 8–10 minutes until tender but not mushy.
- In a large pan or wok, heat water or a bit of oil over medium heat. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
- Stir in the Doubanjiang and cook for another minute.
- Add soy sauce, vinegar, and 2 tablespoons water. Simmer gently for 1–2 minutes.
- Add the steamed eggplant and toss until fully coated in the sauce.
- Garnish with sliced spring onions, sesame seeds, or a drizzle of chili oil (optional).
Serving Suggestions
- Serve over jasmine or brown rice
- Pair it with Vegan Fried Rice with Cashews and Tofu
- Add a side of steamed bok choy or broccoli for extra greens
- Top with sesame seeds or spring onions for freshness
More Vegan Recipes to Try
Vegan Rojak Recipe – Easy Spicy Salad with Tamarind & Peanuts
Vegan Muhammara Dip – Bold & Creamy Roasted Pepper Spread
Banana Muffins Vegan – Easy & Naturally Sweetened
Easy Vegan Green Sauce – Fresh, Flavorful & Perfect for Falafel
This post shows you: Sichuan Eggplant Recipe (Vegan Yu Xiang Qiezi Stir-Fry)
Sichuan-style Brinjal Eggplant in spicy garlic sauce
Ingredients
- 1/2 teaspoon Cornstarch
- 2 tablespoons Black vinegar or rice vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 350 gr Brinjal eggplant
- 3 Garlics cloves
- 70 ml Water
- 1 tablespoon Chili bean paste
- 1 tablespoon (6gr) Chopped ginger
- 1 piece Red chili pepper (deveined and deseeded)
- Coriander to garnish
- Salt to taste
Instructions
- Cut the Brinjal eggplant. I cut it into pieces 15cm in length each.
- Soak the eggplant in water with a drizzle of vinegar; this will help preserve their color, and add some salt, which will help decrease the amount of oil they’ll absorb.
- Dilute the cornstarch in water, add soy sauce, vinegar, chili bean paste, and sugar, and mix well.
- Steam the eggplant until the flesh feels soft for approx 10-15 minutes, I am using a rice cooker, but you can also use a metal strainer or colander and a saucepan with boiling water.
- Finely chop the garlic, ginger, and chili pepper.
- Heat up oil in a wok or pan then add the garlic and ginger and stir fry until golden brown.
- Add the sliced chili and mix well.
- Add the sauce that we made previously.
- Incorporate the aubergines and mix well.
- Serve with rice and garnish with coriander.
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