Vegan Sichuan Spicy Garlic Sauce Eggplant (YuXiang Qiezi)


Vegan Sichuan Spicy Garlic Sauce Eggplant (YuXiang Qiezi)

-Brown some diced Eryngii & sliced Baby Bella mushrooms in oil with some Garlic and Ginger
-Add Diced Anaheim Chili Pepper and Eggplant batons and stir fry
-Add Broadbean Chili Paste and stir fry well
-Deglaze with Shaoxing Wine and reduce
-Add some Chinese Pickled Mustard Cabbage Stem (Zha Cai, optional) -Add a cup of hot water, cover and simmer, stirring occasionally
-Uncover, season with Sesame Oil, Raw Sugar, and some black pepper.
-Add some toasted Sesame Seeds (optional)
-Thicken with a little Cornstarch in cold water.
-Stir in some sliced Green Onion

The Chinese Broccoli is just Sauteed with some garlic in oil, then some water and a bit of veggie base granules are added and its covered til done.


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