Szechwan Eggplant and Pea Pod Stir Fry with Sriracha

This quick and easy stove top stir fry combines Szechwan eggplant in garlicy Holland House White Cooking Wine, Nakano Natural Rice Vinegar, and Sriracha sauce with pea pods, string beans, and black beans.  Serve with white rice and fried rice noodles for extra crunch and a complete dish.

Ingredients

2 cups eggplant cut in ½ inch batons (about 1/2 - 3/4 eggplant)
2 Tbsp. NAKANO Natural Rice Vinegar
3 Tbsp. chili oil
1 cup white onion, thinly sliced
3 Tbsp. fresh ginger, minced
2 Tbsp. fresh garlic, thinly sliced
1 1/2 cups green beans, cut in half
1 1/2 cups snow peas, cleaned
1 can black beans (15 oz.), drained, rinsed
2 Tbsp. soy sauce
1 Tbsp. honey
2 Tbsp. Sriracha sauce
6 Tbsp. HOLLAND HOUSE White Cooking Wine
2 Tbsp. cornstarch
2 Tbsp. water              
2 Tbsp. Thai Chilies, thinly sliced (optional)
2 cups white rice, cooked

Directions

In a mixing bowl combine cut eggplant and Nakano Natural Rice Vinegar.  Vinegar will prevent eggplant from browning.  Heat a wok or large sauté pan over high heat and add the chili oil and heat oil until hot.

Add the white onions, ginger and garlic and cook 30 seconds to 1 minute until tender.  Add the honey and Sriracha sauce and cook until it begins to boil, about 1-2 minutes.  Add the green beans and snow peas and cook until they become tender but with a bite. Add the Holland House White Cooking Wine to deglaze and then add the eggplant, and black beans. Cook until hot.

In a small bowl combine cornstarch and water and whisk until combined.  Add cornstarch slurry and cook until the liquid in the wok thickens.  Add Thai chilies for an extra kick.  Serve over hot rice and drizzle with extra chili oil if desired.   

Makes 4 servings.
                               
Chef’s notes: 

  • For extra heat, while sautéing the ginger and garlic, add a few dried chilies and cook until aromatic.
  • Additional Usages: Nakano Natural Rice Vinegar is a clean crisp flavor to add to all of your favorite sautéed or grilled veggies as a quick marinade before cooking or even raw.  

Nutrition

Info currently unavailable.
Szechwan Eggplant and Pea Pod Stir Fry with Sriracha
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