Szechwan Ratatouille

Collections: Asian Main Dish Vegetarian

Szechwan Ratatouille Recipe

  • 2 teaspoons vegetable oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 cups zucchini , sliced
  • 2 cups button mushrooms, sliced
  • 2 cups eggplant, cubed
  • 3/4 cup vegetable stock or water
  • 1/2 cup tomato sauce
  • 1/4 cup mirin (Chinese cooking wine)
  • 2 tablespoons bean sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1/2 cup Chinese chili sauce
  • 1/4 cup fresh cilantro, minced
  • 1 pound Chinese noodles, cooked
Preparation Instructions

Heat oil and sesame oil in a large saucepan. Add onion, garlic and sauté over medium heat 5 minutes.

Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until to soften.

Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles.

Garnish with fresh cilantro, if desired.


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