TASTE's best vegan recipes

Christmas recipes

Potato cakes with tomatoes and mushrooms

15 minutes

South African

Roasted pineapple-and-coconut vegan ice cream

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Burger recipes

Veggie burgers with coriander tahini

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Brinjal recipes

Vegan avo toast

Yuxiang brinjal with shiitake mushroom

Serves 2 as a main or 4 as a side

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T canola oil
200 g baby brinjals, trimmed and quartered lengthways
2 garlic cloves, finely chopped
1 x 2.5 cm piece ginger, finely grated
1 red chilli, seeded and finely chopped
1 T chilli bean paste
200 g fresh shiitake mushrooms, sliced
2 spring onions, trimmed and finely sliced
a small handful coriander, stalks finely chopped, leaves separated
cooked jasmine rice, for serving

For the sauce:

½ cup cold vegetable stock
1 T tamari or low-sodium light soya sauce
1 T Chinese black rice vinegar
1 toasted sesame oil
a pinch caster sugar
1 T cornflour

Method

1. Place all the ingredients for the sauce in a jug. Stir well and set aside until needed.

2. Heat a wok over a high heat until smoking, then add 1 T canola oil. Once hot, add the brinjal and cook, stirring, for 5 minutes, until browned. As you cook it, keep adding drops of water, up to about 3 T in total. This will create steam to help soften the brinjal (much healthier than frying it in lots of oil).

3. Once cooked, transfer the brinjal to a plate and set aside. Return the empty wok to the heat and add the remaining canola oil. Add the garlic, ginger, chilli and chilli bean paste and stir for a few seconds.

4. Return the cooked brinjal to the wok and add the shiitake mushrooms. Pour over the sauce and bring to the bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Garnish with the coriander leaves and serve immediately with jasmine rice.

Cook's note: This warming, comforting meal hails from the Sichuan province in China. It’s a go-to staple for a midweek supper. Brinjals are rich in vitamin E and shiitake mushrooms are full of antioxidants. To mix it up, I sometimes switch the shiitake for smoked tofu – both are equally good.

Find more vegan recipes here.

This is an extract from Asian Green by Ching-He Huang. It is published by Kyle Books and is distributed in SA by Jonathan Ball Publishers. Find it at good bookstores for R475.

Photographs: Tamin Jones

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Yuxiang brinjal with shiitake mushroom

Yuxiang brinjal with shiitake mushroom

Ingredients

Method