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Szechuan Eggplant Stir-Fry


Special Diet

Dairy-Free, Gluten-Free, Vegetarian


Main Course

Main Ingredient

Vegetables, Rice & Grains


Quick & Easy, Entertaining


  • 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


  • 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.

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