China 
VEGAN KUNG PAO EGGPLANT
Ingredients
- 2 medium-sized eggplants chopped into 1-inch cubes
- 1 red bell pepper chopped into 1-inch pieces
- 1 green bell pepper chopped into 1-inch pieces
- 1/2 cup roasted peanuts
- 4 green onions chopped
- 4 cloves garlic minced
- 1/4 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, sesame oil, black pepper, and cornstarch. Mix until well combined.
- In a wok or large skillet, heat vegetable oil over high heat. Add the eggplant and stir-fry for 5-6 minutes until tender and slightly golden brown.
- Add garlic and stir-fry for another 30 seconds until fragrant.
- Add the bell peppers and stir-fry for another 2-3 minutes until tender.
- Pour in the vegetable broth and the soy sauce mixture. Stir-fry for another 2-3 minutes until the sauce thickens.
- Add the green onions and roasted peanuts. Stir-fry for another minute until everything is well combined.
- Serve the Kung Pao Eggplant with rice or noodles.
Notes
NUTRITIONAL FACTS:
Calories: 225 | Total Fat: 15 g | Total Carbohydrates: 20g | Dietary Fiber: 6g | Protein: 7g
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.
