Ingredients

• Ingredients OmniMeat – 1/2 pack (120g) Eggplant (Sliced) – 1 pc Shallots (Chopped) – 1 tsp Ginger (Diced) – 1 tsp Chinese Celery (Diced) – As appropriate Oil – 205ml Water – 100ml   Marinade Sauce: Light Soy Sauce – 1 1/2 tsp Vegan Fish Sauce – 1 1/2 tsp Salt – 1/4 tsp Sugar – 1 tsp Ginger Juice – 1 tsp Sesame Oil – 1/3 tsp Ground White Pepper – Pinch   Seasonings: Chili Bean Sauce – 2 tsps Sugar – Pinch  

Preparation

• Preparation Defrost OmniMeat, mix well with marinade sauce.  Heat the pan and add 200ml oil, then deep fry the eggplant over medium heat for about 1 minute, drain and set aside.  Heat the pan and add 1 tsp oil, then stir fry chopped shallots and ginger over medium heat until aromatic. Then, add OmniMeat and stir well.  Add chili bean sauce and stir fry over high heat for 1 minute.  Add the eggplant and pour 100ml water into the pan, then cook for 3 minutes.  Add Chinese celery and season with sugar and done!