Experience the rich flavors of Chinese cuisine with this delightful Chinese Eggplant Recipe Vegan. Known for its tender texture and ability to absorb flavors, eggplant takes center stage in this plant-based dish. Bursting with aromatic seasonings and colorful vegetables, this vegan rendition showcases the vibrant and enticing flavors of Chinese cooking. Whether you’re a fan of Asian cuisine or simply looking to explore new flavors, this vegan Chinese eggplant recipe is sure to impress your taste buds.
- 2 large Chinese eggplants
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 2 tablespoons hoisin sauce (gluten-free if needed)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup vegetable broth or water
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- Optional: Sesame seeds and chopped cilantro for garnish
- Wash the Chinese eggplants and trim off the ends. Cut the eggplants into thin slices or bite-sized cubes, depending on your preference.
- In a small bowl, whisk together the soy sauce or tamari, hoisin sauce, rice vinegar, maple syrup or agave nectar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Set aside.
- In a separate bowl, whisk together the vegetable broth or water and cornstarch until the cornstarch is fully dissolved. Set aside.
- Heat a large non-stick skillet or wok over medium heat. Add a splash of water or a small amount of oil if needed.
- Add the sliced or cubed eggplant to the skillet and stir-fry for about 5-7 minutes, or until the eggplant starts to soften.
- Pour the prepared sauce mixture over the eggplant in the skillet. Stir to coat the eggplant evenly with the sauce.
- Cover the skillet and cook for an additional 5-7 minutes, or until the eggplant is tender and fully cooked.
- Give the cornstarch mixture a quick whisk, then pour it into the skillet with the eggplant. Stir well to combine and cook for another 1-2 minutes, or until the sauce thickens.
- Remove the skillet from heat. Sprinkle the sliced green onions over the cooked eggplant and toss gently.
- Transfer the vegan Chinese eggplant to a serving dish. Garnish with sesame seeds and chopped cilantro if desired.
- Serve the Chinese eggplant hot, accompanied by steamed rice or noodles.
Note: The nutrition facts may vary depending on the specific brands of ingredients used. Adjust the spiciness level by adding more or less red pepper flakes, according to your taste preferences.