Szechuan Eggplant Stir-Fry

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  • 2 cloves garlic, minced
  • 1 Tablespoon extra virgin olive oil
  • 2 medium Japanese eggplants, peeled and roughly chopped
  • 1 large yellow onion, cut into bite-sized wedges
  • 2 medium zucchini, roughly chopped
  • 2 red bell peppers, seeded and roughly chopped
  • salt and pepper to taste
  • 2 Tablespoons San-J Szechuan Sauce
  • 3 Tablespoons San-J Teriyaki Sauce
  • ¼ cup dry white wine or sake
  • ¼ cup fresh green onions, thinly sliced
  • 6 cups steamed white rice


Servings: 6

In a large sauté pan or wok, heat the garlic in the oil over medium-high heat until it begins to soften, about 1 minute. Add the eggplants, onion, zucchini and bell peppers and season lightly with salt and pepper. Stir-fry until the vegetables begin to soften, about 3 to 4 minutes. Add the San-J Sauces and white wine or sake, stir well to combine and cook for an additional 3 minutes, or until the sauce begins to thicken. Remove from the heat. Garnish with green onions and serve over white rice. 

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Szechuan Sauce

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Product Used

Teriyaki Sauce

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