Eggplant with spicy Garlic Sauce

 
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Prep Time: 40 minutes (including chilling time0 min // Cook Time: 5 min // Total: 45 min // Serving: 4 (1cup/serv)

Ingredients:

Vegan meat marinade:

  • ½ pound vegan meat

  • 1 teaspoon soy sauce

  • 1 teaspoon garlic, chopped

  • ½ teaspoon sesame oil

Eggplant & coating:

  • 4 cups Chinese/Japanese eggplant, cut in 1-inch diagonal slices (about 2 medium ones)

  • 1 tablespoon cornstarch

Spicy Garlic Sauce:

  • 2 tablespoons Hoisin sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons sugar

  • ½ tablespoon garlic, chopped

  • 1 tablespoon water

  • 1 teaspoon sesame oil

  • 1 teaspoon Chinese chili sauce or Sriracha sauce

For Stir Fry:

  •  2 Tablespoons vegetable oil

  •   1 Tablespoon garlic, chopped

  •   8 Tablespoons water

Instructions:

  1. Marinate the vegan meat with sesame oil, soy sauce and chopped garlic

  2. Refrigerate the marinated vegan meat for 30 minutes

  3. Clean and cut off the stem part of eggplant

  4. Cut the eggplant in one-inch diagonal pieces

  5. Coat eggplant with 1 tablespoon of cornstarch

  6. Make homemade spicy garlic sauce: mix soy sauce, hoisin sauce, garlic, sesame oil, hot chili sauce or Sriracha sauce, sugar and water in a bowl

  7. Place the vegan meat in a hot non-stick frying pan and stir fry until brown

  8. Take out the vegan meat from the frying pan and set aside

  9. Pour 2 tablespoons of vegetable oil to the frying pan

  10. Add the cornstarch covered eggplant to the pan

  11. Brown the eggplant in the nonstick frying pan, one minute on each side

  12. Add 1 tablespoon of garlic and 2 tablespoons of water to the frying pan

  13. Cover fry pan with lid and simmer for 30 seconds or until the eggplant become semi soft

  14. Pour the half amount of the spicy garlic sauce with 2 tablespoons of water to the eggplant. Stir fry until the eggplant is well coated with the spicy garlic sauce

  15. Cover fry pan with lid and simmer for another 30 seconds

  16. Open the lid and add 2 more tablespoons of water to the eggplant

  17. Cover fry pan with lid again and simmer for one minute to soften the eggplant soften

  18. Add the vegan meat, the remaining spicy garlic sauce and 2 tablespoons of water. Stir fry until the eggplant becomes soft to the desired consistency

  19. Garnish with chopped green onions

  20. Serve with cooked rice