Sichuan Stir-Fry Trio
A quick and flavorful Sichuan meal featuring fish fragrant eggplant, Kung Pao chicken, and stir-fried cabbage.
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- •EggplantPre-cooked, salted, and seared
- •Garlic
- •Ginger
- •ChiliesSliced
- •Scallions
- •Soy sauce
- •Sugar
- •VinegarChinese Ching Kyang vinegar
- •Pickled chili liquid
- •Fermented chili broad bean paste
- •Salt
- •MSG
- •CilantroFor garnish
- •1 lb Chicken thighMarinated
- •CornstarchFor marinade and slurry
- •PeanutsRoasted
- •Dried chilies
- •Sichuan peppercornsGround
- •CabbageDiced
- 1
Pre-cook eggplant by salting and searing until brown.
10 min
- 2
Stir-fry garlic, ginger, chilies, and scallions in hot wok.
2 min
- 3
Add sauce to eggplant: soy sauce, sugar, vinegar, pickled chili liquid, fermented chili broad bean paste.
3 min
- 4
Season eggplant with salt and MSG, garnish with cilantro and scallions.
1 min
- 5
Marinate chicken thigh in soy sauce, wine, oil, cornstarch, salt, and MSG.
30 min
- 6
Stir-fry chicken in hot wok until cooked.
5 min
- 7
Add garlic, ginger, Sichuan peppercorns, chilies, scallions, and peanuts to chicken.
2 min
- 8
Add sauce to chicken: soy sauce, wine, honey, vinegar, cornstarch.
3 min
- 9
Stir-fry cabbage with garlic, ginger, chilies, and vinegar until tender-crisp.
5 min
- 10
Season cabbage with salt, MSG, and cornstarch slurry.
1 min
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