in China

Braised eggplant and beans from northern China

updated

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Ingredients for 2 servings:

  • 2 eggplant(s)
  • 250 g beans, green
  • 3 tbsp soy sauce
  • ½ tbsp sugar
  • 1 tsp salt
  • 1 piece(s) ginger
  • 1 spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegan

Wash the eggplants thoroughly and cut into small cubes. Wash the beans and trim off the ends. Peel the ginger and garlic and cut into thick slices. Wash and halve the spring onion. Set the vegetables aside. For the sauce, mix the soy sauce, sugar, and salt well in a bowl. Heat a little oil in a wok over high heat. Add the ginger and garlic and fry for 30 seconds. Add the eggplant and beans and fry for 1 minute. Add the spring onions and sauce and stir. Reduce the heat to medium. Simmer with the lid on for 20-25 minutes. Stir 2-3 times during the cooking time. Remove the lid and season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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