Veganuary day 19 | stir fried eggplants #easyrecipe #veganrecipies #chinesefood

✨Ingredients✨
2 eggplants
2 garlic, minced
chilies
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp vegan oyster sauce
1/2 tbsp sugar
1 tsp MSG
1 1/2 tbsp corn starch
water to thin the sauce
salt
.
✨Directions✨
1. Cut the eggplants into bite-sized pieces, sprinkle with 1 tsp salt, and let them sit for 10 minutes to draw out moisture. Then, gently squeeze out excess water.
2. Toss them with 1 tbsp cornstarch to create a light coating. This helps with crispiness when frying.
3. Make the sauce – In a bowl, mix light soy sauce, dark soy sauce, vegan oyster sauce, sugar, MSG, ½ tbsp cornstarch, and enough water to create a slightly thick but pourable sauce.
4. Heat oil in a pan and fry the eggplants until golden brown and slightly crispy. Remove excess oil if needed. Toss in the minced garlic and chilies, stir-frying until fragrant.
5. Pour in the sauce, mix well, and cover the pan with a lid. Let it cook for 2-3 minutes until the eggplants are soft and fully coated in the sauce.
6. Sprinkle with chopped green onions and serve hot with rice. Enjoy!

source