Chinese Stir-Fry Noodles with Eggplant in Garlic Sauce

10 Comments

Chinese Stir-Fry Noodles with Eggplant in Garlic Sauce ~ From Vegetate, Vegan Cooking & Food Blog

“This country isn’t a melting pot. Think of this country as a stir fry. That’s what this country should be. A place where people are appreciated for who they are.” — Jane Elliott

I just love Chinese noodles, so we decided to try out a new recipe from Vegan Eats World by Terry Hope Romero, page 231: Takeout Stir-Fry Noodles with Mushrooms and Greens. This was easy to make and really satisfied my noodle cravings. It’s already fully loaded with shiitake mushrooms and bok choy, but we also added some Szechuan tofu to the noodles and served them alongside spicy, gingery Chinese-Style Eggplant in Garlic Sauce from The Vegan Slow Cooker by Kathy Hester, page 72. The vegetable gyoza were store-bought. I could eat like this every night… the only thing missing were the fortune cookies!

Noodle Fact: The earliest written record of noodles is from a book dated to the Eastern Han Dynasty period (25–220).

10 thoughts on “Chinese Stir-Fry Noodles with Eggplant in Garlic Sauce

    • Ha ha, I totally understand your ambiguity regarding eggplant, HSD!

      I never liked eggplant either until my late twenties. Growing up, when my mom would prepare eggplant (and she is a fantastic cook) I wouldn’t even eat it. The cooked brown flesh with it’s purple skin made me think that it must taste like what I imagined lizard flesh tasted like, it was so slimy and weird to me.

      Then I decided to make a pact with myself to try to figure out what it was everyone saw (or tasted) in the foods that I hated. So I started slowly adding these foods to my diet and believe it or not, I LOVE eggplant now! I honestly never ever thought I would say that. ;)

  1. Hello HeartHomemade!

    Thank you for your lovely comments.

    You know, I’d have to say that The Vegan Slow Cooker is my favorite of the vegan slow cooker cookbooks so far (and there are actually quite a few).

    Here are the The Vegan Slow Cooker recipes that I’ve tried posted about so far on Vegetate:

    http://vegetate.us/tag/the-vegan-slow-cooker/

    As you can see, we use that book quite often around here. :)

    The recipes are straightforward, simple to prepare, and delicious! As a matter of fact, Keith and I made the vegan macaroni and cheese last night and it turned out great!

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