Step 1

See step-by-step photos in the post above.If using TVP, place it in a bowl and pour boiling hot water. Leave to rehydrate for 5 minutes then drain the water.

Step 2

Slice the eggplants into 1” long pieces. Set aside.

Step 3

Heat a large wok or pan over medium heat. Add in the oil. Add in the szechuan pepper and leave to cook for 2 minutes.

Step 4

Add in the ginger, garlic, onion, and green onions. Sauté for 2-3 minutes in the pepper and oil mix. Add in the rehydrated TVP, vegan mince, or mushrooms. Turn up the heat and add in the wine. Leave to cook for 2-3 minutes until the wine has evaporated. Add in the broad bean paste and black bean sauce. Mix and cook the vegan mince or mushrooms for 3-4 minutes until it’s well incorporated in the sauce.

Step 5

Add in the eggplants and pour in the water. Leave to cook over medium high heat until the eggplants cook down. Add in the chili garlic sauce, sugar, and salt (if needed). Note that you can adjust the salt and not add any if the sauce is already salty from the black beans.

Step 6

Mix the cornstarch and water together in a small bowl. Carefully pour into the eggplant while stirring. Leave to cook for 2-3 more minutes until the sauce has thickened. Turn off the heat. Garnish with some chopped green onions, if desired. Enjoy hot with some rice or noodles.