Ingredients
- 3 large Chinese eggplants (around 500 g / 17.5 oz)
- 3 cups room temperature water
- 2 tbsp distilled white vinegar
- 1 tbsp Chinese black vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp doubanjiang
- 1/4 cup room temperature water
- 1/2 tbsp corn starch
- 3 tbsp neutral oil, divided
- 1 small knob fresh ginger, minced or grated
- 8 cloves garlic, minced
- 1 cup vegan mince or plant-based ground
- 2 red chiles (bird’s eye chiles)
- 1/2 tbsp soy sauce (to taste)
- 1/2 tbsp vegetarian oyster sauce (to season)
- 1/2 to 1 tsp sichuan pepper powder
- 2 tbsp chili oil
- Cilantro or green onions (for garnish)
- Steamed rice (for serving)
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Instructions
- Cut the eggplants into long batons or bite-sized chunks and soak in a mixture of 3 cups water and 2 tbsp distilled white vinegar for 10 to 15 minutes. Drain and pat dry.
- In a small bowl, whisk together 1 tbsp Chinese black vinegar, 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp doubanjiang, 1/4 cup water, and 1/2 tbsp corn starch.
- Heat a wok or large pan over medium-high heat, add 2 tbsp neutral oil, and sear the eggplant until tender and browned. Remove from pan.
- Add 1 tbsp oil to the pan, lower to medium heat, add minced ginger and garlic, and sauté until fragrant (30-45 seconds).
- Add vegan mince and cook until browned. Stir in red chiles, soy sauce, and vegetarian oyster sauce if using.
- Return the eggplant to the pan, pour over the prepared sauce, sprinkle with sichuan pepper powder, and drizzle chili oil. Stir until coated and sauce thickens (about 1 minute).
- Garnish with cilantro or green onions and serve over steamed rice.
Notes
- Great served with extra rice. Adjust chili oil according to heat preference.