Vegan Fish Fragrant Eggplants (魚香茄子)

Name: Vegan Fish Fragrant Eggplants (魚香茄子)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 (~400 g) Chinese eggplants (or other Asian eggplants); 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 tablespoon distilled vinegar; 1/8 cup (14 g) textured vegetable protein; 2 tablespoons vegetable oil; 3 cloves garlic, finely minced; 1 teaspoon fresh ginger, finely minced; 4 dried chilis, deseeded u0026 thinly sliced; 1 scallion, finely chopped; 2 tablespoons doubanjiang, or spicy broad bean paste; 1/2 teaspoon ground Sichuan pepper (optional); 1 tablespoon Chinese black vinegar; 2 tablespoons light soy sauce; 2 teaspoons sugar; 3/4 cup (180 g) water; 1/2 tablespoon cornstarch; 1 tablespoon water

Instructions

Prep:30minCook:10min

A plant-based version of the Sichuan classic: Fish Fragrant Eggplants (魚香茄子). The sauce has all of sweet, salty, and spicy, and the eggplants are soft u0026amp; luscious. Perfect over a bed of fluffy steamed rice!

Updated at: Fri, 22 Nov 2024 19:54:33 GMT