Szechuan Eggplant and Kale

This Szechuan Eggplant and Kale stir-fry is a perfect Asian-inspired side dish loaded with nutrients and flavor. The eggplant is tender but not mushy and the kale soaks up the flavors really nicely while keeping a crisp peppery bite. Perfect overtop brown rice or aside Sesame Ginger Salmon

Szechuan Eggplant and Kale

Szechuan Eggplant and Kale

VirtualRDN
This Szechuan Eggplant and Kale stir-fry is a perfect Asian-inspired side dish loaded with nutrients and flavor.
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Cook Time 10 mins
Course Main Course
Cuisine Chinese
Calories

Ingredients
  

For Sauce

  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon Chinese 5 Spice
  • 1/4 teaspoon crushed red pepper flakes , or to taste
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons water
  • 2 teaspoons cornstarch

For Stir Fry

  • 1 1/2 tablespoons sesame oil
  • 2 cloves garlic , minced
  • 5 cups eggplant (cut on the diagonal in half inch slivers)
  • 7 cups fresh kale leaves (stems removed)

Instructions
 

  • Whisk together sauce ingredients and set aside.
  • Heat sesame oil over medium heat in wok or large sauté pan. Add garlic and eggplant, stirring occasionally until softened, about 5 minutes.
  • Add kale leaves and sauce and reduce heat to medium low. Sauté an additional 2-3 minutes or until sauce thickens.
  • Remove from heat and serve over brown rice.
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