3 - 4 Tbsp. cornstarch
1 pound unpeeled Chinese eggplant,
cut in 1/2 inch pieces
( if not available, use regular eggplant )
2 - 4 Tbsp. oil
1 large clove garlic, thinly sliced
1/2 - 1 tsp. minced ginger
2 scallions, whites cut in fine julienne pieces 
and green tops cut in 1-inch pieces
1/2 cup bottled garlic sauce 
1  6 - 8 oz. package vegetarian sausage links
( Morningstar is best, but not vegan ),
cut in 1/4 inch circles
if you don't like "sausage", substitute 8 - 12 oz. seasoned, marinated tofu, cut into 1/2 inch cubes

Sprinkle eggplant with cornstarch and toss to coat all pieces.
Heat nonstick skillet on high.  When hot, add 2 Tbsp. oil; cook eggplant until tender and brown on all sides, 5-10 minutes.  Remove from skillet.
Saute sausage slices in 1 - 2 Tbsp. oil until browned; 
remove from skillet.
Add garlic, ginger, and half of scallions; stir fry 10 
Return eggplant to skillet with remaining scallions 
and sausage.  Add sauce, and stir to coat and heat 

Makes 4 servings.


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Background:   "Expectation," by Gustav Klimt