Chinese Eggplant Recipe with Seitan

I love Chinese food but unfortunately the more fast/convenient Chinese food places tend to be high in sodium without fresh vegetables.  This recipe is also based off of my mom’s Chinese food recipes.  What I love about this dish is that it is hearty, delicious, and affordable!  I am all about the sauces and I love this garlic sauce!

Chinese Garlic Eggplant Recipe with Seitan

Quick and delicious garlicky eggplant to fulfill your Chinese food cravings!  
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Chinese
Keyword: Chinese eggplant recipe, Vegan recipe, Vegetarian recipe
Servings: 4 people

Ingredients

  • 1 eggplant chopped however you prefer but I like to chop them up in 1/4 inch pieces
  • 1 bag of dried shiitake mushrooms
  • 1 can of drained baby corn
  • 3-4 cloves of garlic
  • 1 green onion chopped
  • 1.5 tbsp of chopped ginger
  • 1 package of seitan
  • 1 poblano pepper chopped – I think these are the crunchiest type of pepper
  • 2 tbsp of olive oil
  • 1/4 c of Tamari or soy sauce
  • 1/4 c of Mushroom oyster sauce
  • 1 tbsp of rice vinegar
  • 1 tbsp of sesame oil
  • 1 tbsp of Sambal
  • 2 c of veggie stock
  • 1/2 c of water
  • 2 tbsp of corn starch

Instructions

  • Chop up all of your vegetables.
  • In a wok or large frying pan, pour the olive oil into the pan on medium heat – add in one piece of eggplant and when it starts sizzling, add in the rest of the eggplant. It should sauté for about 5 minutes, be sure to turn it over halfway through cooking.
  • In a separate frying pan while the eggplant is sautéing, sauté the seitan and once it’s brown you can add in a little Tamari or soy sauce.
  • Add in the mushrooms and pepper to the frying pan.  It should sauté for about 3 minutes till tender.
  • Add in the ginger, garlic, and about half of the green onion. After a minute of sautéing, stir in the tamari/soy sauce, the rice vinegar, and the mushroom oyster sauce.
  • Everything should be sizzling loudly at this point, keep stirring the veggies, then add in 2 cups of veggie broth. 
  • On the side,  put water in a little mug and stir in the corn starch till it forms a consistent paste – shouldn’t be too thick or too watery.
  • Wait till vegetables and veggie broth come to a boil, then put the vegetables to one side of the pan, then stir in the cornstarch mix with a whisk at a lower heat.
  • Simmer the sauce for 15 minutes on extremely low heat and cover.  Stir occasionally and add in the red pepper paste, if needed.
  • Once a nice thick brown sauce has formed, add in the seitan and the leftover green onions.
  • Serve with some kimchi fried rice!

Eggplant stir-fry

  • 1 bag of dried shiitake mushrooms (you can find these in the international aisle of Jewel or Mariano’s/Asian grocery stores) – soak the mushrooms in warm water for 30 minutes, drain the mushrooms, then chop them
  • 1 eggplant chopped however you prefer but I like to chop them up in 1/4 inch pieces
  • 1 can of baby corn (optional) drained
  • 3-4 cloves of garlic
  • 1 green onion chopped
  • 1.5 tbsp of chopped ginger
  • 1 package of seitan (you can use tofu as well but it will be more laborious)- drain and then fry in a pan with a little olive oil, once it’s brown, add a little Tamari sauce to it (about 1 tbsp)
  • 1 poblano pepper chopped – I think these are the crunchiest type of pepper
  • 2 tbsp of olive oil
  • 1/4 c of Tamari or soy sauce
  • 1/4 c of Mushroom oyster sauce (vegan version of oyster sauce)
  • 1 tbsp of rice vinegar
  • 1 tbsp of sesame oil
  • 1 tbsp of red pepper paste (optional if you like spicy food)
  • 2 c of veggie stock
  • 1/2 c of water
  • 2 tbsp of corn starch
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Necessary for the pan frying/sauceDirections: 

  • Chop up all of your vegetables.
  • In a wok or large frying pan, pour the olive oil into the pan on medium heat – add in one piece of eggplant and when it starts sizzling, add in the rest of the eggplant. It should sauté for about 5 minutes, be sure to turn it over halfway through cooking.
  • In a separate frying pan while the eggplant is sautéing, sauté the seitan and once it’s brown you can add in a little Tamari or soy sauce.
  • Add in the mushrooms and pepper to the frying pan.  It should sauté for about 3 minutes till tender.
  • Add in the ginger, garlic, and about half of the green onion. After a minute of sautéing, stir in the tamari/soy sauce, the rice vinegar, and the mushroom oyster sauce.
  • Everything should be sizzling loudly at this point, keep stirring the veggies, then add in 2 cups of veggie broth.  On the side,  put water in a little mug and stir in the corn starch till it forms a consistent paste – shouldn’t be too thick or too watery.
  • Wait till vegetables and veggie broth come to a boil, then put the vegetables to one side of the pan, then stir in the cornstarch mix with a whisk at a lower heat.
  • Simmer the sauce for 15 minutes on extremely low heat and cover.  Stir occasionally and add in the red pepper paste, if needed.
  • Once a nice thick brown sauce has formed, add in the seitan and the leftover green onions.
  • While the eggplant stir-fry is simmering, start making the rice.  Boil 2 c of water with a little salt.  Once the water is boiling, add in the Jasmine rice, let it simmer for 20 minutes on low with a lid.
  • In a separate frying pan, add in the olive oil – on medium heat.
  • Once the oil is warm, add in the ginger, garlic, and kimchi, sauté for 1-2 minutes, then add in the soy sauce, then add in the rice..
  • Serve some kimchi rice with the eggplant stir-fry and enjoy!

 

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