Skip to main content

Vegetarian Chinese cooking

Tutor: Xiuli Lei

Join private chef and cookery tutor, Lei, for some vegetarian Chinese meal inspiration. Lei shows us how to make braised eggplant (aubergine) with chili and garlic, served with egg fried rice with carrot and peas.


Set out your ingredients and equipment; cook the rice beforehand and cool it down.

Video time

53 minutes

Vegetarian Chinese Cooking | Virtual Village Hall | Royal Voluntary Service

Chef Xiuli Lei
Play video

For the Braised eggplant (aubergine):  

    • 1 large eggplant (aubergine) 
    • 3 stalks of spring onion 
    • 3 fresh chillies (if you prefer non spicy, use 1 pepper instead) 
    • 1 thumbnail size of ginger 
    • 4 cloves of garlic 
    • 2 star anise 
    • 2tsp light soy sauce 
    • 1tsp dark soy sauce 
    • 2tsp mushroom cooking sauce (substitute for oyster sauce) 
    • 1tsp corn flour 
    • 1tsp sugar 
    • 1/3tsp salt 
    • 1tsp sesame oi

For the egg fried rice:

  • 200g cooked and cooled jasmine rice or white long grain rice 
  • 3 stalks of spring onion 
  • 1 carrot 
  • 1 handful of frozen peas 
  • 3 eggs 
  • ½ tsp salt 
  • 1tsp sesame oil 
  • 1tbsp vegetable oil