China 
VEGAN CHINESE EGGPLANT STIR-FRY
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.
