Sweet & Sour Eggplant in Tamarind Sauce Stir Fry - Vegan & Gluten-Free

Introduction: Sweet & Sour Eggplant in Tamarind Sauce Stir Fry - Vegan & Gluten-Free

About: My philosophy is to live luminously. I'm just an ordinary girl who loves eating and cooking vegan food. All my recipes are original - sculpted from hours of experimentation, blood, sweat, tears, passion and lu…

One of my favorite vegetables is Chinese eggplant. It is sweet, tender and wonderful in a stir fry. In this recipe, I will show you how to make a healthy yet sumptuous stir-fry that will showcase the beauty of Chinese eggplant. If you are an Asian food lover, then this dish has your name on it!

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1 cup of vegetable broth

2 tablespoons of reduced sodium gluten free tamari sauce

4.5 tablespoons of coconut sugar

½ tablespoon of tamarind paste

1 tablespoon of mushroom seasoning

¼ teaspoon of sesame oil

1 stalk of spring onion, sliced

4 cloves of crushed garlic

½ teaspoon of grated ginger

1 head of broccoli, cut into florets

2 Chinese eggplants


½ tablespoon of corn starch

1 tablespoon of vegetable broth

Step 1:

In a wok, prepare the sauce. Add in 1 cup of the vegetable broth, tamari sauce, coconut sugar, tamarind paste, garlic, ginger and mushroom seasoning. Bring the wok up to a boil and stir until all ingredients are well incorporated.

Step 2:

Once the wok is heated, add in the eggplant and mix well with the sauce. Let the eggplant simmer on low heat for 8 mins.

Step 3:

Then add in the broccoli and let it simmer for another 3-4 mins until the broccoli is cooked. When the broccoli is cooked, turn off the wok heat.

Step 4:

In a small bowl, prepare the gravy thickener: Mix the cornstarch with 1 tablespoon of vegetable broth. Pour the gravy thickener into the wok and mix with the eggplant and broccoli until the gravy has thickened.

Step 5:

Add the sesame oil into the wok for flavoring and mix well with the gravy. Serve with white rice.

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