Aubergine Stir-fry

Ingredients for 3 portions

(Vegetables)

300g aubergine

100g pimentos

100g red bell pepper

1/4 tsp salt

20g olive oil

(for the sauce)

A frying pan

10g roasted sesame oil

30g vegan mushroom sauce  or vegan oyster sauce

15g Toban Djan 　OR Gochujan

10g dark soy sauce 

In total 10g of fresh spices ( fermented beans/garlic/ginger/chili/coriander root)

5g raw cane sugar

5g brewer's yeast

25g VTP (dried) 

＋50ml water (to add with spices)

＋200ml water (to add with tofu)

(to thicken the sauce)

5g corn starch and 30g water

(for the topping)

Green leafy vegetables

Step 1

(prepare all the seasonings)

Step 2

Stab the skin of aubergine with a fork entirely.

This step thus shortens the cooking time of the eggplant and allows it to absorb the sauce better.

Slice peppers and aubergine.

Step 3

Pour in 20g of olive (any) oil into a cold frying pan.

Place eggplant kin side down.

Turn on the heat and fry it for 5 minutes.

Step ４

Sprinkle 1/4 tsp salt.

Stir fry once and press aubergine with a small lid for 5minutes.

Step5

Once the eggplants become translucent and half its bulk is reduced, make space in the frying pan.

Pour in 10g of (roasted)sesame oil.

Add chopped spices.

Let it sizzle for 2 to 3 minutes over a low to medium heat.

Step 6

Add slices peppers and stir fry for 1-2 minutes.

Step 7

Add Toban Djan or gochujan (they are both spicy miso paste) and vegan Oyster sauce .

Saute until fragrant over a medium high heat.

Step 8

Add VTP(dried soy product) in the same pan.

Stir it for 1 minute, add some (50g) water.

Step 9

Add dark soy sauce(10g) and brewer's yeast(5g), sugar(5g).

And add the rest of the water.(200g)

Let it cook for a while.

Step10

Prepare your starchy water.

Mix water (30g) and corn starch (5g) in a small bowl.

Pour in all the starchy water.

Thicken the stir-fried aubergine over a high heat.

Sprinkle some pepper to taste.