Vegan Taiwanese Braised Eggplant (Qie Zi)
A flavorful and comforting vegan version of Taiwanese Braised Eggplant, this dish is packed with umami and perfect served over rice.
Ingredients
- 2 medium Eggplant
- 2 tbsp Vegetable oil
- 2.54 cm Ginger
- 3 cloves Garlic
- 4 dried Shiitake mushrooms
- 3 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1 tsp Vegan sugar
- 1/2 cup Vegetable broth
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak dried shiitake mushrooms in warm water for 30 minutes. Drain and slice.
- 2Cut eggplant into bite-sized pieces.
- 3Heat vegetable oil in a wok or large pan over medium heat.
- 4Add ginger and garlic and sauté until fragrant.
- 5Add eggplant and shiitake mushrooms and stir-fry for 5 minutes.
- 6Add coconut aminos, rice vinegar, vegan sugar, and vegetable broth. Bring to a simmer.
- 7In a small bowl, mix cornstarch and water to form a slurry. Add to the pan and stir until the sauce thickens.
- 8Simmer for 15-20 minutes, or until the eggplant is tender.
- 9Garnish with chopped green onions before serving.
Substitutions
Soy Sauce → Coconut Aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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