Sichuan-Style Vegetables

5.0 (1 reviews)

For the Batter:
1 Tbsp. corn flour
2 Tbsp. plain flour
Salt, to taste
1 1/2 cups water

• In a small bowl, mix all the ingredients until smooth. Set aside.

For the Vegetables:
Oil for deep-frying
1 1/2 cups eggplant, cut into 1-inch cubes
1 1/2 cups chopped button mushrooms
1 1/2 cups tofu, cut into 1-inch cubes
1 Tbsp. sesame oil
1 Tbsp. minced garlic
1 Tbsp. minced green chilies
1 Tbsp. vegetarian oyster sauce
1 Tbsp. light soy sauce
1 Tbsp. white vinegar
1 Tbsp. ketchup
1 tsp. sugar
Salt and pepper, to taste
1/2 cup roasted cashews
1 Tbsp. roasted sesame seeds

• In a heavy skillet over medium heat, heat the oil for frying.
• Dip the chopped vegetables and tofu into the prepared batter and deep-fry for 2 to 3 minutes, until light brown. Drain on paper towels and then place on a serving plate. Set aside.
• In a small saucepan over low heat, warm the sesame oil. Add the garlic and chilies, stirring for 1 minute.
• Stir in the oyster sauce, soy sauce, vinegar, and ketchup. Add the sugar, salt, and pepper.
• Pour over the fried vegetables and tofu just before serving. Top with the cashews and sesame seeds and serve hot with steamed rice.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind