A good Chinese dish is baby eggplant cooked in a spicy chile
sauce. The eggplant is
cooked until tender in a spicy sauce that is full of flavor.
2 T vegetable oil
4-6 eggplants cut into cubes
2 tsp fresh grated ginger
3 garlic cloves minced
3 T tamari or soy sauce
2 T brown rice vinegar
2 tsp agave nectar
1 T spicy chile sauce
2 tsp arrowroot powder
2 tsp toasted sesame oil
heat 2 Tbs. vegetable oil in wok or large
skillet until hot.
Add 4-6 Japanese eggplants that have been cut
Cook for 6 minutes until the eggplant begins to
Add 2 tsp. fresh grated ginger, 3 minced garlic cloves,
3 Tbs. tamari or soy sauce, 2 Tbs. brown rice vinegar, 2 Tbs. water, 2 tsp.
agave nectar and up to 1 Tbs. spicy chile sauce, depending how spicy you like
In a mug, combine 2 tsp. arrowroot powder with 1
Tbs. water and mix to form a slurry.
Add the slurry to the pan and mix well.
Cook another 2 minutes until the sauce thickens.
If it gets too thick, add more water.
Add 2 tsp. toasted sesame oil before serving.
To Make Chile Sauce
Homemade chile sauce tastes even better than
15 oz tomato
apple cider vinegar
jalapeno peppers chopped
vegan Worcestershire sauce
combine 15 oz. of tomato sauce, ¼ cup tomato
paste, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 chopped jalapeno peppers
(or whatever peppers you like), a teaspoon each of garlic powder and chile
powder, ½ teaspoon each of dry mustard and onion powder, ¼ teaspoon of allspice
and 2 tablespoons of vegan Worcestershire sauce in a food processor.
If you want it extra spicy, you can add a pinch
of red pepper flakes.
Process until smooth, taste for seasoning
adjustments and keep in a jar in the fridge.