Sichuan Green Bean and Eggplant in Garlic Sauce
Sichuan Green Bean and Eggplant in Garlic Sauce is a classic stir-fry from China's Sichuan province, featuring crisp-tender green beans and soft eggplant tossed in a savory, garlicky sauce with a hint of chili. The dish is known for its bold, umami-rich flavor profile, often enhanced with fermented black beans, soy sauce, and a touch of sugar. It's a popular vegetable-forward dish in both home cooking and Sichuan restaurants.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates from the vegetables and sauce, with a notable amount of healthy fats from the oil used in stir-frying. It provides dietary fiber, vitamins A and C, and potassium, with a typical serving containing around 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 21 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Vitamin K | 25 mcg |
| Vitamin C | 15 mg |
| Vitamin A | 45 mcg RAE |
| Potassium | 380 mg |
| Manganese | 0.4 mg |
| Folate | 35 mcg |
| Iron | 1.5 mg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the Sichuan principle of 'flavor layering,' combining salty, savory, and slightly spicy notes. Nutritionally, the eggplant acts as a sponge for the flavorful sauce while offering antioxidants like nasunin, and the green beans add a satisfying crunch and fiber.
