Step 1

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Step 2

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

Step 3

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

Step 4

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Step 5

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

Step 6

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Step 7

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Step 8

Drain eggplant from the water. Pat dry with a kitchen towel.

Step 9

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Step 10

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Step 11

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Step 12

Set aside the eggplant and cook the rest in batches (if needed).

Step 13

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Step 14

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Step 15

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Step 16

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Step 17

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.