Chinese cuisine is renowned for its rich flavors and varied textures. In this article, we’ll explore a mouthwatering Vegan Chinese Eggplant Recipe that effortlessly combines savory, sweet, and spicy elements to create a delightful culinary experience.
Ingredients & Substitutions
To craft this delectable Chinese eggplant dish, gather the following ingredients:
- 3 Chinese eggplants
- 1 tbsp cornstarch
- 3 spring onions
- 1 heaping tbsp ginger, minced
- 4 cloves garlic, minced
Sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp dark mushroom soy sauce
- 1 tbsp dark brown sugar
- 2 tsp cornstarch
- 2 tbsp water
- Hot chili flakes to taste
Optional Toppings
- Thinly sliced green onion
- Sesame seeds
Helpful Tools
Before embarking on this culinary journey, ensure you have the following tools at your disposal:
- Large bowl
- Cast iron pan
- Kitchen towel or paper towel
How To Make This Recipe
Start by cutting the eggplant into bite-sized pieces and let it sweat with salt for 15-20 mins.
Blot the eggplant dry.
Coat it evenly with 1 tbsp of cornstarch.
Fry the eggplant until all sides turn golden brown.
Prepare the sauce by combining soy sauce, dark mushroom soy sauce, water, cornstarch, chili flakes, and brown sugar.
Sauté ginger, garlic, and spring onion in 1 tsp oil.
Then add the cooked eggplant and sauce.
Stir until the sauce thickens (about 1-2 mins).
Serve with rice or noodles, topped with green onions and sesame seeds. Enjoy this delicious Chinese eggplant dish!
Tips & Tricks for Perfect Vegan Chinese Eggplant
- Ensure even coating of cornstarch for a crispy texture.
- Use a cast iron pan for optimal browning.
- Adjust chili flakes to your spice preference.
FAQs
Yes, but adjust salt levels accordingly.
Regular soy sauce works, though it alters the flavor slightly.
Vegan Chinese Eggplant Recipe
Ingredients
- 3 chinese eggplant
- 1 tbsp cornstarch
- 3 spring onions, thinly sliced (save the green parts for topping)
- 1 heaping tbsp ginger, minced
- 4 cloves garlic, minced
Sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp dark mushroom soy sauce (sub another tbsp regular soy sauce if needed)
- 1 tbsp dark brown sugar
- 2 tsp cornstarch
- 2 tbsp water
- hot chili flakes to taste
Optional Toppings
- thinly sliced green onion
- sesame seeds
Instructions
- Start by cutting the eggplant into bite sized pieces, and placing into a large bowl.
- Salt the eggplant generously and allow the eggplant to sweat for 15-20 mins. Blot the eggplant dry with a clean kitchen towel or paper towel to remove any excess liquid.
- Add 1 tbsp of cornstarch and toss or mix to combine. The eggplant should be coated evenly.
- Fry the eggplant in 2 tbsp neutral oil on medium heat. Brown all sides of the eggplant this takes about 8 mins on a cast iron pan.
- Make sauce by combining soy sauce, dark mushroom soy sauce, water, cornstarch, chili flakes, and, brown sugar.
- Remove the eggplant from the pan and add 1 tsp oil with ginger, garlic, and spring onion. Sauté for 1-2 mins on medium heat.
- Add the cooked eggplant back into the pan and add in the sauce. Keep stirring until it thickens. (about 1-2 mins)
- Serve with rice or noodles and top with green onions and sesame seeds if desired. Enjoy!
Video
Notes
Nutrition
Conclusion: Vegan Chinese Eggplant Recipe
Indulge in the savory symphony of flavors with this Vegan Chinese Eggplant Recipe. Elevate your culinary skills and savor the goodness of plant-based delight.
Yum this eggplant dish was delicious I didn’t find it overly spicy and fairly easy to assemble.
Thanks so much Kelsey so happy you enjoyed it. You can always increase the spice with more chilli flakes 😉
This was delicious the egg plant was amazing!
I’m thrilled to hear that you found the dish delicious, and the eggplant was amazing!
Loved this recipe and wasn’t too difficult to make.
I’m delighted to hear that you loved the recipe, and that it wasn’t too difficult to make! If you have any other preferences or specific recipes you’d like to try, feel free to let me know.