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Chinese Eggplant and Broccoli with Soy Chili Garlic Sauce

Watch how to make it here

Try this Chinese eggplant and broccoli with vegan ground sausage in a delicious soy chili garlic sauce.

A few notes:

  1. The vegan ground sausage used in this recipe was from Impossible Foods but any non-flavored vegan ground sausage will work.
  2. The chili garlic sauce used in this recipe was from Huy Fong Foods. I highly recommend this sauce. It can be found at any Asian grocery store or can be purchased online.
  3. Chinese eggplant is typically found at most Asian grocery stores. If it is not available at your nearest grocery store, Japanese eggplant can be used as a substitute.
  4. Store any leftovers in an airtight container for up to 3 days.

Chinese Eggplant And Broccoli With Soy Chili Garlic Sauce

1. The vegan ground sausage used in this recipe was from Impossible Foods but any non-flavored vegan ground sausage will work.
2. The chili garlic sauce used in this recipe was from Huy Fong Foods. I highly recommend this sauce. It can be found at any Asian grocery store or can be purchased online.
3. Chinese eggplant is typically found at most Asian grocery stores. If it is not available at your nearest grocery store, Japanese eggplant can be used as a substitute.
4. Store any leftovers in an airtight container for up to 3 days.

Prep Time

10 min

cooking time

20 min

Servings

4

total time

30 min

Difficulty

Ingredients

1
1 Chinese eggplant, diagonal 2-inch cuts
2
7 oz vegan ground sausage
3
1 small broccoli crown, cut into bite-sized pieces
4
2 garlic cloves, minced
5
1 small ginger, thinly sliced
6
1 scallion, roughly chopped
7
1 tbsp cornstarch
8
1 tbsp soy sauce
9
1 tsp dark soy sauce
10
1 tbsp chili garlic sauce
11
1 tbsp sugar
12
1/2 cup vegan chicken broth
13
3 tbsp vegetable oil
14
1 tsp salt

Cooking Instructions

1
Step 1
Prep the eggplant. Soak the eggplant in a medium-sized bowl filled with filtered water and add 1 tsp of salt. Set aside.
2
Step 2
Heat up water for broccoli in a small pot. Cut broccoli into bite-sized pieces. Prep the scallion, garlic, ginger. Combine the ingredients for the sauce: soy sauce, dark soy sauce, chili garlic sauce, sugar, and broth. Set aside.
3
Step 3
Add the broccoli to the boiling pot of water and cook for 2-3 minutes. Drain and set aside.
4
Step 4
Pat the eggplant dry with a paper towel. Coat the eggplant with cornstarch. Heat up a nonstick pan with 1 tbsp of oil. Cook for 5-7 minutes or until lightly golden. set aside.
5
Step 5
In the same pan, add the white ends of the scallion, garlic, and ginger. After a few minutes, add the vegan ground sausage. Cook for a few minutes before adding the eggplant, broccoli, and sauce. Cover with a lid and cook for 2-3 minutes or until the sauce thickens.
6
Step 6
Garnish with the green ends of the scallion and serve immediately with a bowl of white rice. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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