In society today, it is easy to get your hands on vegan ingredients. In this simple vegan/vegetarian dish, it features @omnimeat with a rich sauce.
I modified this recipe slightly from the typical Szechuan style eggplant, which also known as stir-fried eggplant with “fish fragrant” sauce, or yu xiang qie zi 鱼香茄子.
Szechuan style is a combination flavour of spicy, savoury, sour and sweet (It is frequently used to season fish). In this dish, "Fish" has nothing to do with it, although the sauce's original name includes the word “fish”.
The Recipe
In this simple yet delicious dish, I am using the ingredient below:
Half packet of @omnimeat (115g)
3 small Chinese long eggplants
1 chilli pepper, chopped
1 tablespoon vinegar
2 tablespoons soy sauce
1 and a half tablespoon hot bean paste (doubanjiang)
1 teaspoon sugar
1-2 tablespoons vegetable oil
1 tablespoon chilli oil
1-2 teaspoons ginger, minced
Pinch of salt
1/8 teaspoon Sichuan peppercorn powder, freshly ground (optional, for numbing effect), or you can substitute it with black pepper.
Cooking the dish.
Before cooking @omnimeat, I cut the brinjal into half then cut into lengthwise. Put it into your air - fryer and air-fry it at 190 degrees Celcius for 8 to 10 minutes or until it turns brown.
If you do not have an air - fryer, you can stir fry it in a pan until it turn brown.
Cooking the @omnimeat
1) Heat up 1 to 2 tablespoons of oil in a wok.
2) Add in @omnimeat and sauté until slightly brown. Follow by adding minced ginger and chilli pepper, sauté until fragrant.
3) Add 1 and a half tablespoon of doubanjiang, air-fried eggplants, some water, stir and mix well.
4) Follow by adding the remaining ingredients into the wok.
5) Mix well and make sure the eggplants are well coated. Remove from heat. Place on a plate, sprinkle some chopped coriander and/or red chilli.
[Alliums-free recipe]
Love what you see? Subscribe to us or follow lovekindeat for more recipes!
Comments