Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal.
Ingredients Ingredient Checklist 3 tablespoons vegetable oil, divided
1 pound Japanese eggplant, cut into 3/4-inch pieces
½ cup chopped yellow onion
1 tablespoon minced garlic
8 ounces plant-based “meat” crumbles
1 medium zucchini, cut into 1/2-inch pieces
2 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
Freshly cracked black pepper, for serving
Fresh cilantro leaves, for serving
Cooked brown or white rice, for serving Directions Instructions Checklist Step 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, until golden brown and mostly tender, about 5 minutes. Remove eggplant from pan with a slotted spoon, and set aside.
Step 2 Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 1 minute. Add plant-based “meat” crumbles and cook, stirring frequently and breaking larger crumbles into smaller pieces, until browned, about 5 minutes.
Step 3 Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, stirring occasionally, until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves.
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