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Chinese Eggplant Stir-fry with TVP

Last Updated on November 21, 2022

Chinese Eggplant Stir-Fry with TVP is the best way to cook Chinese eggplants. This Asian-style eggplant recipe made with TVP is my vegan version of the popular Chinese eggplant stir-fry with garlic sauce.

Chinese eggplant stir-fried with TVP
Chinese eggplant stir-fried with TVP

I’ve received some feedback from readers, they said they would like more Eggplant Vegan Recipes. Here I’m going to share with you my version of Chinese eggplant stir fry.

Chinese Eggplant Stir Fry

It requires some knowledge when it comes to cooking Chinese eggplants. Because they change color quickly and tend to turn soggy easily. In most Chinese restaurants, they usually prepare Chinese eggplants by deep-frying to retain the color and texture. Although they’re very tasty but often have an oily mouth feel when eating. It’s due to the fact that eggplants soak up oil like sponges. However, on the other hand, they also absorb flavorful sauces like sponges.

So here I sauté eggplants with a little bit of oil, just enough oil to seal the surface, also give the eggplants a lightly charred flavor. Personally, I like to peel off half amount of eggplant skin as eggplant skin tends to have a chewy texture.

While eggplant leaves and flowers can be toxic if you eat them in large quantities. Overall, eggplants are extremely nutritious with a ton of health benefits.

Chinese eggplant stir-fried with TVP

Eggplant Recipes (Vegan)

For this dish, we use TVP( Textured Vegetable Protein) as the main protein source. The stir-fried sauce is a combination of light, dark soy sauce, Chinese cooking wine, vegan oyster, and fish sauce. This combo is a perfect match with eggplant due to its intense savory flavor.

ingredients for Chinese eggplant stir-fried with TVP
  • Chinese Eggplants China is the world’s top producer and consumer of eggplant. Chinese eggplant is long and slender, ranging in color from light to dark purple. It has a pastel exterior, with a whiter flesh and sweeter taste than other types of eggplant. We gonna peel off half of the skin( like zebra crossing) , then cut it into 2x2x0.5 inches sticks.
  • TVP (Textured Vegetable Protein)– TVP is a processed vegan meat substitute, a soy-based product. TVP is a complete protein that contains no fat, cholesterol, or saturated fat. It’s also low in calories but very filling.
  • Bell Pepper– you can use red, green or yellow bell pepper.
  • Aromatics– Minced garlic, Ginger, Scallion, and Red Chili(optional)

Stir-Fry Sauce for Vegan Chinese Eggplant

stir fried sauce for Chinese eggplant stir-fried with TVP
  • Light and Dark Soy Sauce– light soy sauce has strong aromatic umami and savory flavor. Whereas dark soy sauce has a rich, almost metallic taste, and is only mildly sweet.
  • Vegan Oyster Sauce
  • Vegan Fish Sauce- use this instead of salt!
  • Chinese Cooking Wine– aka Shaoxing rice wine. It is made from rice. It gives a complex and sweet flavor to the dish.
  • Maple syrup I use maple syrup as a healthier alternative. you can use sugar too.
  • Cornstarch slurry– (cornstarch+ water)- to thicken the sauce at the end.

For those who want to know my recommendation for brands, you can check this article out: The magic ingredients in my vegan cooking

Vegan Chinese eggplant stir-fried with TVP

How to cook Chinese eggplant

If you have prep the ingredients and sauces ready to cook, it only takes 15 minutes away from get this dish onto the dining table.

how to cook Chinese eggplants

1. Pour the seasoning ingredients for the stir-fry sauce into one bowl (vegetable broth, light & dark soy sauce, Chinese cooking wine, vegan oyster sauce, maple syrup, and vegan fish sauce) then mix them together thoroughly. Set aside for later use.

2. Wash and dry Chinese eggplants, trim the tops and the ends off. We gonna peel off the half amount of eggplant skin (like zebra crossing) then cut them into 2x2x0.5 inches sticks.

3. Heat up the wok or skillet with 1 tbsp cooking oil on medium-high heat. We gonna saute the eggplants until they are lightly charred on the surface then take them out set them aside.

4. Wide down the wok or skillet with paper towels to ensure there’s no food residue on the surface. Heat up 1 tablespoon cooking oil on medium heat, add minced garlic and ginger quickly fry for 10 seconds.

5. Pour the sauce mixture into the wok/skillet.

6. Add eggplants back to the wok/skillet, along with bell pepper and TVP. Make sure everything is immersed in the sauce, let it simmer away for 10 minutes on low heat.

7. Make cornstarch slurry( cornstarch+water), push everything aside, we want to slightly thicken the sauce by adding the cornstarch slurry bit by bit until reaches the desired consistency.

8. Ready to serve with rice. Garnish with sliced scallion, red chili.

Vegan Chinese eggplant stir-fried with TVP
Easy to cook and it will appeal to everyone!

Frequently Asked Questions

Q: What is Chinese Eggplant?

Chinese eggplant is long and slender, ranging in color from light to dark purple. Chinese eggplant has a pastel exterior, with a whiter flesh and sweeter taste than other types of eggplant.

Q: What is TVP?

TVP is a processed vegan meat substitute, a soy-based product. TVP is a complete protein that contains no fat, cholesterol, or saturated fat. It’s also low in calories but very filling.

Q: Do you need to salt Chinese eggplant before cooking?

 Chinese eggplants are less bitter than other types of eggplants so no need to be salted. Salt is used to get rid of the bitterness, but this variety is naturally sweet.

Vegan Chinese eggplant Pinterest

Hope you enjoy my version of vegan Chinese eggplant stir-fried with TVP, don’t forget to rate the recipe.

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More Chinese Vegan Recipes you’ll Like

More Rice Dishes

Chinese eggplant stir-fried with TVP

Chinese Eggplant Stir-Fry with TVP

My vegan version of Chinese Eggplant Stir Fry with TVP( aka Fish Fragrant Eggplant, a popular eggplant dish around the globe.
5 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 276kcal
Author: SHU-CHUN

Equipment

Ingredients

  • 2 Tbsp Cooking Oil
  • 15 oz Chinese Eggplant
  • 1 ea Bell Pepper approx. 6 oz. Cut into strips
  • 1 Cup TVP texture vegetable protein
  • 1 Tbsp Minced Garlic
  • 1 tsp Minced Ginger

Stir-fry Sauce

Cornstarch Slurry

  • 1 tsp Cornstarch
  • 2 tsp Water

Garnish

  • 2 sprig Scallion Thinly sliced
  • 1 ea Red Chili Thinly Sliced( optional)

Instructions

  • 1. Pour the seasoning ingredients for the stir-fry sauce into one bowl( vegetable broth, light & dark soy sauce, Chinese cooking wine, vegan oyster sauce, maple syrup, and vegan fish sauce) then mix them together thoroughly. Set aside for later use.
  • 2. Wash and dry Chinese eggplants, trim the tops and the ends off. We gonna peel off the half amount of eggplant skin( like zebra crossing) then cut them into 2x2x0.5 inches sticks.
  • 3. Heat up the wok or skillet with 1 tbsp cooking oil on medium-high heat. We gonna saute the eggplants until they are lightly charred on the surface then take them out set them aside.
  • 4. Wide down the wok or skillet with paper towels to ensure there’s no food residue on the surface. Heat up 1 tablespoon cooking oil on medium heat, add minced garlic and ginger quickly fry for 10 seconds.
  • 5. Pour the sauce mixture into the wok/skillet.
  • 6. Add eggplants back to the wok/skillet, along with bell pepper and TVP. Make sure everything is immersed in the sauce, let it simmer away for 10 minutes on low heat.
  • 7. Make cornstarch slurry( cornstarch+water), push everything aside, we want to slightly thicken the sauce by adding the cornstarch slurry bit by bit until reaches the desired consistency.
  • 8. Ready to serve with rice. Garnish with sliced scallion, red chili.

Video

Nutrition

Serving: 1Serving | Calories: 276kcal | Carbohydrates: 28g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1791mg | Potassium: 419mg | Fiber: 10g | Sugar: 15g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 4mg

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Holding hands watching soccer together~Hope Liverpool is doing ok.

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