A super delicious, 10-min quick stir-fry that tastes exactly like that Chinese Eggplant dish you had at the restaurant. This Vegan Chinese Chilli Eggplant will become an instant favourite at the dinner table.
Total Time10 minutesmins
Course: Dinner, Mains, Sides, Stir-Fry
Cuisine: Chinese
Keyword: chinese chilli eggplant, eggplant recipe ideas, sticky asian eggplant, vegan chilli eggplant, vegan chinese dinner, vegan chinese eggplant
1large eggplant500-600g cut into long, angled slices*
1tablespoonlight soy sauce
2tablespoonshoisin sauce
2teaspoonssugar
sea salt flakes and freshly ground black pepperto taste
1/4cup(60ml)vegetable stock
1/2cupsliced spring oniongreen only
white sesame seedsto garnish
Instructions
Heat a medium wok on medium-high heat.
Add olive and sesame oils. Add chilli, garlic and ginger. Stir-fry for a few seconds until starting to turn golden.
Add eggplant and increase heat to high. Stir-fry tossing constantly for approximately 1 minute until eggplant is thoroughly coated in oil and starting to char.
Add soy sauce, hoisin sauce, sugar, salt and pepper. Mix well and stir-fry for a few seconds.
Add vegetable stock. Cover the wok with a lid. Reduce heat to medium and cook for 8 minutes.
Remove from heat and spoon into a serving dish. Return wok to the heat. Add spring onion and flash fry for a few seconds until just glazed. Add spring onion to the eggplant in the serving dish and toss gently. Garnish with sesame seeds and serve hot with steamed rice.
Notes
*See the process shots above to cut the eggplant perfectly for this stir-fry dish. You want each slice to be slightly long but bite-sized with a small amount of skin and lots of flesh. To do this, I chop the stem off. I slice the eggplant lengthways into 4-5 long, thick slices. I make a single cut down the middle (lengthways). This gives me 8 thick and long eggplant batons. I slice each baton at a slight angle to get 4 almost diamond-shaped pieces.