Sichuan Style Spicy Shrimp and Eggplant

Sichuan Style Spicy Shrimp and Eggplant is a vibrant dish bursting with flavors, featuring succulent shrimp and tender eggplant coated in a rich, spicy sauce. This gluten-free dish combines the boldness of Sichuan peppercorns with fresh garlic and ginger for an unforgettable meal.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Chinese eggplant (sliced) - 200 grams
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 tablespoon
• Sichuan peppercorns - 1 teaspoon
• Red chili flakes - 1 teaspoon
• Soy sauce (gluten-free) - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Green onions (chopped) - 2 stalks
• Cornstarch - 1 tablespoon
• Water - 100 milliliters
• Salt - to taste

Steps

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add the minced garlic, ginger, and Sichuan peppercorns to the skillet, sautéing until fragrant (about 1 minute).
3. Add the sliced eggplant to the skillet and stir-fry for about 5-7 minutes until it begins to soften.
4. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, red chili flakes, cornstarch, and water to create a sauce.
5. Push the eggplant to one side of the skillet, and add the shrimp to the other side. Cook for 3-4 minutes or until shrimp turn pink.
6. Pour the sauce over the shrimp and eggplant, mixing well to combine. Cook for another 2-3 minutes until everything is coated and heated through.
7. Season with salt to taste and stir in chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Eggplant is a good source of fiber and antioxidants, promoting digestive health.

Tags