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
Quick and delicious garlicky eggplant to fulfill your Chinese food cravings!
4
servings30
minutes30
minutesIngredients
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
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!
Notes
- 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.
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Kimchi is one of the best things to ever come out of Korea. I eat it with everything.
Yes, I love it!!