This is a Chinese-inspired dish featuring vegan-friendly hoisin sauce. You too can create this delicious aromatic, sweet and savory Chinese style dish in your own kitchen!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Pan-Asian Inspired, Vegan, Chinese Inspired
Servings: 4
Author: Plant-Based Matters
Ingredients
The Sauce
2tbsphoisin sauce(we use the one from Coconut Secret)
1/4cupwater
1/2tbspsake
Cooking Eggplants
1poundChinese eggplantscut into 1 to 1 1/2-inch chunks
1tbspsunflower oil
1/2tspsalt
The Rest
1/2tbspsunflower oil
1/2tspred chili pepper flakes
1tbspminced garlic
1/2tbspminced ginger
1 1/2cupdiced green bell peppers
1/2tspsalt
1/2tsptoasted sesame oil(optional)
1scallionfinely chopped (garnish)
Instructions
Prepare the sauce. In a small bowl, combine hoisin sauce, water, and sake. Mix well and set aside.
Next, cook the eggplants. Heat up a deep nonstick frying pan (or a wok) at medium high heat. When the pan is hot, pour sunflower oil then add eggplants. Season with salt and cook for about 3-4 minutes until they are tender but not mushy. Take them out and set aside.
Use the same pan to cook the rest. Keep the heat on medium high or medium if it is too hot. Add sunflower oil then add red chili pepper flakes, garlic, and ginger. Cook for 1 minutes until aromatic. Next, add green bell pepper then season with salt. Cook for 1-2 minutes.
Transfer the cooked eggplant back to the pan and pour the sauce mixture. Give a quick toss and cook for another 1-2 minutes. Swirl in toasted sesame oil (optional.)