Vegan Kung Pao Eggplant | Cooking With Jade

Vegan Kung Pao Eggplant

< 1 minute
Vegan Kung Pao Eggplant
Chef Jade_VEGAN KUNG PAO EGGPLANT

VEGAN KUNG PAO EGGPLANT

Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Chinese
Servings 6

Equipment

  • Wok or large skillet
  • Cutting board
  • Knife
  • Bowl
  • Measuring cups and spoons

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.


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