Stuffed Chinese Eggplants
These eggplants are delicious with rice or noodles, and the filling is also delicious as is!
- Time: 45 min
- Servings: 8
Source: Live Naturally Magazine
Ingredients
- ounces extra-firm tofu
- pounds Chinese eggplants
- vegetable stock
- tablespoon hoisin sauce
- tablespoons cornstarch
- teaspoon sriracha or other chili sauce
- tablespoon dark brown sugar
- garlic
- tablespoon sesame oil
- tablespoon Shaoxing wine or dry sherry
- tablespoon soy sauce
- tablespoons neutral oil
- small white onion
- teaspoon minced fresh ginger
- teaspoon ground Szechuan pepper
- small carrot
- small red bell pepper
- ounces fresh shiitake or other mushrooms
- scallions, sliced, plus more for garnish
- Sliced chiles, for garnish