Vegan Taiwanese Braised Eggplant

Ingredients

• 2 medium Eggplant
• 1/4 cup Soy Sauce
• 1 tbsp Vegan Oyster Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Brown Sugar
• 2.54 cm Ginger
• 3 cloves Garlic
• 1 medium Red Bell Pepper
• 2 stalks Green Onions
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the ingredients: Cut the 2 medium eggplants into bite-sized pieces. Finely mince the 2.54 cm of ginger and 3 cloves of garlic. Cut the 1 medium red bell pepper into bite-sized pieces. Slice the 2 stalks of green onions, separating the white and green parts.
2. 2Heat the 1 tsp of sesame oil in a large 30.48 cm skillet or wok over medium heat, about 175°C.
3. 3Add the minced 2.54 cm of ginger and 3 cloves of garlic to the skillet. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
4. 4Add the bite-sized eggplant pieces and the bite-sized red bell pepper pieces to the skillet. Stir-fry for 5-7 minutes, or until they begin to soften and show light browning on the edges.
5. 5Pour in the 1/4 cup of soy sauce, 1 tbsp of vegan oyster sauce, 1 tbsp of rice vinegar, and 1 tbsp of brown sugar. Stir everything together to combine.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for 20-25 minutes, or until the eggplant is very tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7. 7Stir in the white parts of the sliced 2 stalks of green onions during the last 2 minutes of simmering.
8. 8Serve the braised eggplant hot, garnished with the green parts of the sliced 2 stalks of green onions. This dish is excellent served with steamed rice.

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