[Recipe] 鱼香茄子 Chinese Eggplants with Minced Pork (Vegan!)

A flavourful and aromatic Chinese dish that convert any eggplant hater to lover! 🍆 💕 Here's my vegan take on this recipe 👍😋

Ingredients
2 eggplants, cut into wedges
1 tsp white vinegar
1 tbsp corn starch
60g tempeh, chopped
3-4 caps shiitake mushrooms, chopped
1 tbsp minced garlic
1 tbsp soybean paste (douban)
1 stalk spring onion, chopped for garnish
Oil for frying

Sauce:
- 1 tbsp cane sugar
- 2 tbsp soy sauce
- 1 tsp vegetarian oyster sauce
- 1/2 tsp black vinegar
- 1/4 tsp dark soy sauce
- white pepper to taste
- 1/8 tsp mushroom powder, optional
- 200ml water, more if needed
Corn starch solution: 1 tsp corn starch + 3 tbsp water

Steps:
1. In a bowl, add the cut eggplants, white vinegar and corn starch. Toss until the eggplants are well coated.
2. In a non-stick pan, pan fry the eggplants with 1-2 tbsp of oil over medium heat until both sides are golden browned. Remove from the heat and set aside.
3. In the same pan, add 1 tbsp of oil and saute the garlic until fragrant. Add the mushrooms and tempeh and saute until lightly browned.
4. Add the soybean paste and stir to mix and cook until fragrant. Add sauce and the eggplants. Simmer for 2-3 minutes.
5. Lastly, add the corn starch solution in a few teaspoons. Stir gently until the sauce is thicken up.
6. Turn off the heat and serve immediately. Garnish with spring onion. Enjoy with some steamy rice 🍚!

Video: https://www.facebook.com/100063501583683/videos/pcb.340410901418960/908814959817992