Dinner, Eggplant, Lunch, Recipes

Chinese Eggplant Recipe with Seitan

Cooks in 1 hour Difficulty Medium 3 comments

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!

If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!

Chinese Eggplant Recipe with Seitan

Chinese Eggplant Recipe with Seitan

Quick and delicious garlicky eggplant to fulfill your Chinese food cravings!  

Recipe by ChiVeg
5 from 2 votes
Course: Dinner, Eggplant, Lunch, RecipesCuisine: ChineseDifficulty: Medium


Prep time


Cooking time




  • 1 eggplant chopped however you prefer but I like to chop them up in 1/4 inch pieces

  • 8 oz fresh or dried shiitake mushrooms

  • 15.5 oz drained baby corn

  • 3 cloves garlic

  • 1 sprig green onion chopped

  • 1.5 tbsp chopped ginger

  • 8 oz seitan

  • 1 poblano pepper chopped – I think these are the crunchiest type of pepper

  • 2 tbsp olive oil

  • 1/4 c Tamari or soy sauce

  • 1/4 c Mushroom oyster sauce

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1 tbsp Sambal

  • 2 c veggie stock

  • 2 tbsp corn starch


  • 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 a little bit of water in a small bowl 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!


  • Plain jasmine rice works as well if you don’t have kimchi fried rice.
  • Vegetarian stir fry sauce is also great if you don’t have mushroom oyster sauce.
  • I love making this with tofu as well.

Hungry for more recipes? Check them out here.


  1. Pingback: Szechuan Eggplant Recipe – ChiVeg

  2. Kimchi is one of the best things to ever come out of Korea. I eat it with everything.

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