Chinese Eggplant Recipe Vegan
Introduction: Indulge your taste buds in a culinary journey with our delectable Vegan Chinese Eggplant Stir-Fry recipe. This savory dish, designed to serve four, boasts a harmonious blend of flavors and textures, creating a delightful experience for your palate. Perfectly balanced with soy sauce, hoisin sauce, and a touch of sweetness from maple syrup or agave nectar, this plant-based delight promises to elevate your dining experience.
Ingredients:
- Two large Chinese eggplants
- Two tablespoons soy sauce or tamari (gluten-free option)
- Two tablespoons hoisin sauce (gluten-free if needed)
- One tablespoon rice vinegar
- One tablespoon maple syrup or agave nectar
- One tablespoon sesame oil
- Two cloves garlic, minced
- One teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup vegetable broth or water
- One tablespoon cornstarch
- Two green onions, thinly sliced
- Optional: Sesame seeds and chopped cilantro for garnish
Instructions:
- Begin by preparing the Chinese eggplants. Wash them thoroughly and trim off the ends, then proceed to cut them into thin slices or bite-sized cubes according to your preference.
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup or agave nectar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Set aside this flavor-packed sauce.
- In a separate bowl, dissolve the cornstarch in vegetable broth or water. Ensure a smooth mixture and set it aside for later use.
- Heat a large non-stick skillet or wok over medium heat. Add a splash of water or a minimal amount of oil if necessary.
- Introduce the sliced or cubed eggplant to the skillet and stir-fry for approximately 5-7 minutes, allowing the eggplant to soften.
- Pour the meticulously prepared sauce mixture over the eggplant in the skillet, ensuring an even coating. Cover the skillet and cook for an additional 5-7 minutes until the eggplant reaches a tender and fully cooked consistency.
- Whisk the cornstarch mixture once more and incorporate it into the skillet, stirring well to achieve a thickened sauce. Continue to cook for an additional 1-2 minutes.
- Remove the skillet from heat and sprinkle the sliced green onions over the cooked eggplant, gently tossing to combine flavors.
- Transfer the Vegan Chinese Eggplant to a serving dish, garnishing with sesame seeds and chopped cilantro if desired.
- Serve the dish piping hot, accompanied by steamed rice or noodles, for a complete and satisfying meal.
Additional Information: Eggplants are not only a versatile vegetable but also a rich source of dietary fiber, vitamins, and minerals. This Vegan Chinese Eggplant Stir-Fry recipe not only tantalizes your taste buds but also provides essential nutrients for a well-rounded and nourishing meal. Customize the spiciness level by adjusting the red pepper flakes to suit your taste preferences. Explore the culinary world with this exquisite dish that marries tradition with a modern, plant-based twist.
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.
Servings: 4
Ingredients:
- 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
Instructions:
- 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.