Vegan Chinese Eggplant Recipe
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Red-braised eggplants is ultra-delicious in a rich chili and garlic sauce. Made under 30 minutes, this dish is perfect for weeknight dinners.
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Roll-cut the eggplants into 3-inch-long pieces about 1 inch thick.
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In a large bowl, toss the eggplant pieces with the salt and let them rest for 10 minutes.
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In a small bowl, mix light soy sauce, dark soy sauce, sugar, wine, and water to make a sauce. In another small bowl, mix cornstarch and water.
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Squeeze the salted eggplant to release as much moisture as possible. Set the eggplant aside.
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In a wok or large skillet, heat the oil over high heat until the oil begins to smoke.
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Add the eggplant and stir for 1 minute.
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Add the garlic and chili and stir for 1 minute.
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Add the sauce and continue stirring. Add the cornstarch mixture to thicken the sauce.
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Serve red-braised eggplants hot garnished with the scallion.
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