Food Recipes Dinner Vegetarian Main Course Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat 4.5 (2) 2 Reviews Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal. By John Somerall John Somerall John has a passion for all things related to food, with a particular interest in kitchen gadgets and food-related equipment. He has a thorough background in food, with ten years of restaurant experience and a focus on fine dining. John has managed kitchens for James Beard Award-winning chefs and continues to expand his passion for cooking through charity events. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Active Time: 20 mins Total Time: 20 mins Servings: 4 Ingredients 3 tablespoons vegetable oil, divided 1 pound Japanese eggplant, cut into 3/4-inch pieces ½ cup chopped yellow onion 1 tablespoon minced garlic 8 ounces plant-based "meat" crumbles 1 medium zucchini, cut into 1/2-inch pieces 2 tablespoons chili garlic sauce 2 tablespoons soy sauce 1 tablespoon rice vinegar Freshly cracked black pepper, for serving Fresh cilantro leaves, for serving Cooked brown or white rice, for serving Directions Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant; cook, stirring occasionally, until golden brown and mostly tender, about 5 minutes. Remove eggplant from pan with a slotted spoon, and set aside. Add remaining 1 tablespoon oil to skillet. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 1 minute. Add plant-based "meat" crumbles and cook, stirring frequently and breaking larger crumbles into smaller pieces, until browned, about 5 minutes. Stir in zucchini, chili garlic sauce, soy sauce, and rice vinegar. Cook, stirring occasionally, until zucchini is tender, about 3 minutes. Stir in reserved eggplant and cook, stirring occasionally, until eggplant is tender and has absorbed some of the sauce, about 2 minutes. Transfer stir-fry to a serving platter or divide evenly among plates. Garnish with black pepper and fresh cilantro leaves. Rate It Print