Welcome to LovewithRecipes.com, where we’re thrilled to bring you a delectable culinary experience with our tantalizing recipe for Low-Fat Hot and Sour Szechwan Eggplant! 🍆🌶️ This Asian-inspired dish is a symphony of flavors that will dance on your taste buds, offering a perfect balance of spice and tanginess. Let’s embark on this culinary journey together, creating a dish that not only delights the palate but also fits seamlessly into a healthy lifestyle.
Low-Fat Hot and Sour Szechwan Eggplant Recipe
Ingredients:
- 8 Japanese eggplants 🍆
- 2 cloves garlic, minced
- 6 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1/4 cup Tabasco sauce (adjust for spice preference)
- 1/2 cup cornstarch
- 1 red bell pepper, thinly sliced
- 1-inch piece ginger, grated
- 1 cup shiitake mushrooms, sliced
- 8 sprigs green onion, chopped
- 1/2 cup cilantro, chopped
Nutrition Information (per serving):
- Calories: 368.7
- Fat: 9.2g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 1052.3mg
- Carbohydrates: 71.2g
- Fiber: 38.7g
- Sugar: 27.9g
- Protein: 13.9g
Instructions:
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Preparation:
- Begin by tossing the Japanese eggplants with oil in a large bowl.
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Stir-frying the Eggplant:
- Heat a wok or a large skillet on high until it’s just about smoking.
- Add the eggplants to the hot wok and stir continuously for 2 minutes.
- Introduce minced garlic to the mix, cover the wok, and reduce the heat to medium-high.
- Allow the eggplant to steam for 5 to 10 minutes, stirring occasionally until the eggplant achieves a delightful light brown color.
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Preparing the Flavorful Sauce:
- In a large cup, create a flavor-packed mixture by combining soy sauce, rice vinegar, vegetable stock, Tabasco sauce, and cornstarch.
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Adding Additional Ingredients:
- Integrate sliced red bell peppers, grated ginger, and shiitake mushrooms into the wok.
- Cook for an additional 5 minutes until the eggplant is tender.
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Final Touch:
- Reduce the heat to medium, pour in the liquid ingredients prepared earlier, and stir until the sauce thickens, creating a luscious coating for the vegetables.
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Garnish and Serve:
- Sprinkle the dish with chopped green onions and cilantro for a burst of freshness and visual appeal.
Now, relish in the delightful aroma wafting from your kitchen as you plate up this Low-Fat Hot and Sour Szechwan Eggplant masterpiece. Each mouthful promises a harmonious blend of textures and flavors that will transport you to the heart of Szechwan cuisine. Whether you’re a seasoned home chef or just starting your culinary adventure, this recipe is sure to become a staple in your repertoire. Enjoy the fusion of health-conscious ingredients and savory satisfaction! 🌶️🥢
