Eggplant in garlic sauce

Eggplant in garlic sauce

Tags

Chinese
Vegan
Eggplant

Cook

Ingredients

  • 600g Chinese eggplant
  • 60g shiitake mushrooms, sliced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 6 cloves garlic, minced
  • 1 inch ginger, minced
  • 3 scallions, sliced
  • 5 dried red chillies, diced
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp vegan oyster sauce
  • 2 tbsp vinegar
  • 3 tbsp brown sugar
  • ½ tbsp ground bean sauce
  • 2 tsp cornstarch
  • 1 tbsp shaoxing wine
  • 4 tbsp water
  • 1 tsp sesame oil
  • Rice

Steps

  1. Remove stems from eggplant and cut into 1 inch pieces. Cut each piece into four.
  2. Steam the eggplants for 15 minutes.
  3. Mix ingredients from soy sauce to shaoxing wine until combined.
  4. Pour the eggplants into a colander to drain any excess water.
  5. Empty the wok, dry it and heat on high.
  6. Add oil and heat until shimmering
  7. Add the chillies, peppers, ginger, and garlic. Cook until fragrant.
  8. Add the mushrooms, cook for a minute, constantly stirring.
  9. Add the sauce, and cook until the sauce is boiling.
  10. Add and mix the eggplant around with the sauce for about 60 to 90 seconds.
  11. Add sesame oil and stir.