Vegan Chinese Eggplant Stir-Fry Recipe | Cooking With Jade

Vegan Chinese Eggplant Stir-Fry Recipe

2 MINS READ
Vegan Chinese Eggplant Stir-Fry Recipe
Chef Jade_VEGAN CHINESE EGGPLANT STIR-FRY

VEGAN CHINESE EGGPLANT STIR-FRY

Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Chinese
Servings 4

Equipment

  • Large skillet or wok
  • Mixing bowl

Ingredients
  

  • 2 Chinese eggplants cut into bite-sized pieces
  • 1 red bell pepper sliced
  • 1 yellow onion sliced
  • 4 cloves of garlic minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of soy sauce
  • 2 tablespoons of hoisin sauce
  • 1 tablespoon of cornstarch
  • 1 tablespoon of water
  • Salt and pepper to taste
  • Optional: sliced green onions for garnish

Instructions
 

  • In a mixing bowl, whisk together soy sauce, hoisin sauce, cornstarch, water, and a pinch of salt and pepper. Set aside.
  • Heat vegetable oil in a Large skillet or wok over medium-high heat.
  • Add minced garlic to the skillet and stir-fry for 30 seconds until fragrant.
  • Add sliced onion and bell pepper to the skillet and stir-fry for 3-4 minutes until tender.
  • Add the eggplant to the skillet and stir-fry for 5-7 minutes until tender.
  • Pour the sauce over the eggplant and stir-fry for an additional 2-3 minutes until the sauce thickens and coats the vegetables.
  • Taste and adjust seasoning as needed.
  • Garnish with sliced green onions, if desired.
  • Serve hot with rice or noodles.

Notes

NUTRITIONAL FACTS:
Calories: 175 | Total Fat: 8g | Total Carbohydrates: 25g | Dietary Fiber: 8g | Protein: 4g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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