Braised Eggplants and Beans from Northern China
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 250 g beans, reen
- 3 tablespoon soy sauce
- 0.5 tablespoon ½ sugar
- 1 teaspoon salt
- 1 piece (s) ginger
- 1 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Wash the eggplants well and cut into small cubes. Wash the beans and cut off the end pieces. Peel the ginger and garlic and cut into thick slices. Wash the spring onion and cut in half. Put the vegetables aside.
- For the sauce, mix the soy sauce, sugar and salt well in a bowl.
- Heat some oil in a wok over the highest heat. Add ginger and garlic and fry for 30 seconds. Add eggplant and beans and fry for 1 minute. Add the spring onions and sauce and stir. Reduce the temperature to medium heat. Let the lid stew for 20-25 minutes. In the meantime, stir 2 - 3 times. Remove the lid and season with salt.
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