This is a super yummy recipe for a dish I love to eat at Chinese restaurants, but have never been brave enough to make myself before. It turned out to be really easy to make. If you don't have seitan, you could use tofu or tempeh, or just add more eggplant. I used cayenne pepper for the spice, but next time I will use Chinese chili paste.
6 asian eggplants, sliced diagonally
1/2 pound seitan, chopped
Black pepper, to taste
1 head garlic, roughly chopped
Oil for cooking
Sauce:
2 T. water
2 T. soy sauce
1 T. braggs
1 T. balsamic vinegar
2 t. brown sugar
1 T. cornstarch
Cayenne pepper to taste
Any leftover marinade from seitan package
Green onions, sliced diagonally
Sesame seeds
Stir-fry eggplant in a little oil until soft, set aside.
Fry seitan in a little oil until lightly browned, season with black pepper.
Add garlic, stir-fry about five minutes, don't let it brown.
Meanwhile, whisk sauce ingredients together.
Add sauce to seitan, stir until coated.
Add eggplant, combine thoroughly.
Cook for another five minutes.
Garnish with green onions and sesame seeds, serve with rice.
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