Spicy Vegan Chinese Eggplant

Ingredients

• 1 pound Chinese eggplants thin, cut into small strips
• 1 onion finely chopped
• 3 tablespoons vegetable oil I used coconut oil, divided
• 3 garlic cloves minced
• 2 tablespoons ginger freshly grated
• 2 teaspoons sesame seeds
• 1/2 cup tomato sauce
• 3 tablespoons coconut palm sugar or regular brown if you don’t care about the paleo thing
• 1 tablespoon Sriracha make your own Sriracha with this recipe
• 2 tablespoons sambal oelek or other chili garlic sauce
• 3 tablespoons soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1/2 cup water
• fine-grain salt
• scallions optional
• thai basil optional

Nutrition

• Calories : 220 calories
• Carbohydrate : 25 grams
• Fat : 12 grams
• Fiber : 6 grams
• Protein : 3 grams
• SaturatedFat : 1 grams
• Sodium : 1070 milligrams
• Sugar : 14 grams