Easy Vegan Eggplant Stir-Fry
Ingredients
Seasoning
- 1 tablespoon minced bean paste
- 1 teaspoon sugar
- 1/2 teaspoon vinegar
- 60 ml vegetable broth mixed with 1 teaspoon cornstarch
- 1/8 teaspoon salt
- 2 eggplants, cut into wedges
- 3 tablespoons all-purpose flour
- 1 red bell pepper, sliced
- 1 yellow onion, roughly chopped
- 6 cloves garlic
- 2 bird's eye chilies
- 100 grams sweet peas
- 1 tablespoon oil
- 1/4 teaspoon salt
Preparation
Sprinkle 1/4 teaspoon salt on the eggplant wedges and let sit for 10 minutes.
Sprinkle 3 tablespoons flour on the eggplant and mix well to coat.
Fry the coated eggplant until brown and set aside.
Heat 1 tablespoon oil in a pan and sauté the garlic.
Add the bird's eye chilies.
Add the red bell pepper, yellow onion, and sweet peas.
Stir fry for 2 minutes.
Add the fried eggplant.
Continue tossing and stirring for a few more minutes.
Add the seasoning and serve hot with rice.
