Spicy Eggplant with Minced 'Pork'
Serves 1
Directions
- 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.
- 2Prepare a vinegar bath by pouring water and vinegar into a bowl.
- 3Cut the eggplant into spears, then soak them in the vinegar bath to retain their purple color.
- 4Slice some chili.
- 5Sauté chopped garlic and ginger in a pan.
- 6Add the plant-based ground to the pan, season, and sauté until cooked. Set aside.
- 7Pat dry the soaked eggplant spears with a towel.
- 8Flash fry the eggplant spears in hot oil in a pan until tender.
- 9Add the cooked plant-based ground back to the pan with the eggplant.
- 10Pour in the prepared sauce and chili oil, and mix everything together. Allow the sauce to thicken from the cornstarch.
- 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.
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