Growing up our mom took Cantonese and Chinese cooking classes for years. One of the recipes that we would have often was moo shu, a northern Chinese dish of stir-fried shredded veggies and bean sprouts that you filled in these awesome little thin Chinese pancakes. To finish them up you dosed them with this rich, sweet and spicy sauce that we friggin loved could not get enough of. Delicious Hoisin sauce (bonus – it’s naturally vegan)! Today we’re taking this sauce and glazing up some eggplants from the garden, with rice cakes on the side for the win.
For the Hoisin Sauce:
A great Hoisin has the perfect balance of richness, salty, sweet and kicks your ass with a kick of spice. Once you make this sauce it will keep for a couple weeks in the fridge and so damn good just on a rice bowl or as a dipping sauce for dumplings or grilled vegetables. Since Hoisin is typically used as a rich glaze or dipping sauce, it goes really well with umami meaty dishes, like mushrooms, eggplant, jackfruit, tofu, tempeh etc.
Last summer we grew eggplants in the garden and had such an abundance, so started working with this perfect pairing around then.
Any eggplant will work in this recipe, but I prefer the smaller Thai style or Japanese eggplant. The meat on these tend to be a bit more tender and the skin holds them together well once roasted and braised.