15-Min Vegan Chinese Eggplant

A quick and tasty Chinese eggplant recipe that doesn't use meat and has a spicy garlic sauce. Great for a quick lunch or dinner during the week.

Ingredients:

• 2 medium Chinese eggplants, sliced into 1-inch pieces


• 3 cloves garlic, minced


• 2 tablespoons soy sauce


• 1 tablespoon rice vinegar


• 1 tablespoon maple syrup


• 1 tablespoon sesame oil


• 1 teaspoon chili paste


• 1 teaspoon cornstarch


• 1 tablespoon water


• 2 green onions, chopped


• 2 tablespoons chopped cilantro


• Cooking spray or oil for frying

Instructions:

Put soy sauce, rice vinegar, maple syrup, sesame oil, and chili paste in a small bowl

Mix them together to make the sauce

Mix water and cornstarch in another small bowl to make a slurry

With the pan or wok on medium-high heat, spray it with cooking spray or add a little oil

Chop up some garlic and add it

Stir-fry for 30 seconds

Put the sliced eggplant in the pan and cook for 5 to 7 minutes, until it gets a little soft

Add the sauce to the eggplant and mix it well to cover it

Mix the cornstarch with water and add it to the pan

Stir the sauce around until it gets thicker and covers the eggplant

Now take it off the heat and add some chopped green onions and cilantro on top

Enjoy while hot!