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Vegan Braised Eggplant with Minced Meat

This braised eggplant with vegan minced meat is a delicious and comforting stir fry dish that pairs very well over noodles or rice.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Chinese
Keyword: eggplant
Servings: 2

Ingredients

  • 2 medium eggplants
  • 2/3 cup minced vegan pork / textured vegetable protein (TVP)
  • 2 tbsp sesame oil
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 1.5 tbsp hot bean paste
  • 1 tbsp shaoxing wine
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tbsp vegan oyster sauce
  • 1/2 tbsp corn starch
  • 1 cup water

Garnish

  • 2 tbsp chopped spring onions
  • 1 sliced red chili

Instructions

  • Cut the eggplants into long pieces. Add them to salted water and let them sit for about 10 minutes to draw out moisture and bitterness, then rinse and pat dry.
  • Heat 2 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, stirring until fragrant for about a minute.
  • Add hot bean paste and saute. Add the minced meat and cook until browned.
  • Add the eggplant pieces to the pan. SautĂ© until they begin to soften and are lightly browned (about 5-7 minutes).
  • Add the soy sauces, vegan oyster sauce, hot bean paste, and shao xing wine.
  • Add 3/4 cup water to the pan to create a bit of sauce. Cover and simmer for about 10-15 minutes, stirring occasionally, until the eggplant is fully cooked and tender.
  • Mix 1/2 tbsp corn starch with 1/4 cup water to make corn starch slurry. Mix in to the sauce.
  • Garnish with sliced green onions, red chilies and serve hot over rice.