Directions

• 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!