Spicy Eggplant with Minced 'Pork'

Serves 1
instagram.com

Directions

  1. 1In a bowl, combine soy sauce, vegetarian mushroom sauce, Chinese black vinegar, brown sugar, Sichuan peppercorns, chili bean paste, cornstarch, and water to create the sauce. Mix well until combined.
  2. 2Prepare a vinegar bath by pouring water and vinegar into a bowl.
  3. 3Cut the eggplant into spears, then soak them in the vinegar bath to retain their purple color.
  4. 4Slice some chili.
  5. 5Sauté chopped garlic and ginger in a pan.
  6. 6Add the plant-based ground to the pan, season, and sauté until cooked. Set aside.
  7. 7Pat dry the soaked eggplant spears with a towel.
  8. 8Flash fry the eggplant spears in hot oil in a pan until tender.
  9. 9Add the cooked plant-based ground back to the pan with the eggplant.
  10. 10Pour in the prepared sauce and chili oil, and mix everything together. Allow the sauce to thicken from the cornstarch.
  11. 11Serve hot, garnished with more chili oil, chopped chili, and cilantro.

Ingredients

  • 2 tbsp Soy sauce
  • 1 tbsp Vegetarian mushroom sauce
  • 1 tbsp Chinese black vinegar
  • 1 tsp Brown sugar
  • 1 tsp Sichuan peppercorns
  • 1 tsp Chili bean paste
  • 1 tsp Cornstarch
  • 0.5 cup Water
  • Water
  • Vinegar
  • Eggplants
  • Chili
  • Garlic
  • Ginger
  • Plant-based ground
  • Chili oil
  • Cilantro

Equipment

BowlKnifeCutting boardPanTowelChopsticksWooden spoon

Tips

  • To retain the beautiful purple color of the eggplant, soak it in a vinegar bath (water and vinegar).
  • Serve this dish while it's hot.
  • You can add more chili oil or chopped chili, plus cilantro, to taste.