Szechuan Eggplant Recipe
Sometimes people tell me they don’t eat Chinese food because it has MSG or is oily. One of the things I wish for is easier access in the States (where I live) to authentic Chinese recipes. A lot of recipes are Americanized.
And now that I’ve been a vegetarian for over 2 years, it’s harder to find authentic vegetarian Chinese recipes without going to Taiwan (where I’m from) to find “real recipes”.
Something I love to do is cook. And I love to cook Asian food. Here’s one of my favorite savory recipes:
Part of growing a holistic business that you love is to allow the expression of your passion through different ways. I know a chiropractor who gets patients by teaching raw chocolate classes (he has a passion for raw foods). What is your passion and how can you incorporate that in your practice? Comment below on your ideas & what you think of this recipe. Then print out the recipe, make it, and enjoy!
Szechuan Eggplant Recipe
- Several small Asian eggplants (equivalent to the size of 1 large eggplant)
- 1 Tbsp Oil, for stir-frying (I don’t deep fry)
- 1 tsp ginger, minced
- 1 tsp garlic (optional—I don’t eat garlic)
- 1 Tbsp Chinese chili paste (Doubanjiang)
- 1 tsp sweet noodle sauce (tianmianjiang)
- 2/3 C vegetable broth
- 1 tsp soy sauce
- 1 tsp rice vinegar (or cider vinegar as substitute)
- ½ tsp sugar
Step-by-step instructions:
- Cut the eggplant into bite-sized pieces. Pat dry (or air dry).
- Heat the oil in a cast iron pan (or wok) on high heat and sauté the ginger for 10 seconds. Then add garlic (optional), Chinese chili paste, Doubanjiang and sweet noodle sauce (tianmianjiang) and stir fry for 10 seconds.
- Add eggplant and stir fry for 30 seconds (or when eggplant starts to brown).
- And vegetable broth and turn heat down to med-high heat. Add cider vinegar (if using. If not, then skip this) & soy sauce for 10 seconds. Then cover & simmer until eggplant is soft (but not overly soft). (If using rice vinegar, add 5 minutes into simmering
- Serve on top of hot rice.
