Braised Green Beans and Eggplant in Soy Sauce

Braised Green Beans and Eggplant in Soy Sauce is a popular Chinese dish prepared by stir frying Green Beans and Eggplant in soy sauce infused with garlic, onions and chillies.


If you love dining in at Chinese restaurants then our recipe for today is nothing new, a very common dish served on Chinese restaurants, it is a popular household recipe too. It may not contain any protein at all but trust me even without it, this dish is quite tasty, take that from me who is a heavy meat eater. To prepare this is quite simple, all you need are some Asian aromatics and seasoning where it is stir fried with eggplants and green beans, all you need is a big bowl of rice to distribute all that flavour that is absorbed by the vegetables. A quick and easy week night dinner that you can serve without the fuss.

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Braised Green Beans and Eggplant in Soy Sauce

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Side Dish
  • Cuisine: Chinese

Description

Braised Green Beans and Eggplant in Soy Sauce is a popular Chinese dish prepared by stir frying Green Beans and Eggplant in soy sauce infused with garlic, onions and chillies.


Ingredients

Units Scale
  • 150 g green beans, trimmed and sliced
  • 3 long eggplants, sliced cut into strips
  • 2 tbsp soy sauce
  • 1/2 tsp brown sugar
  • 4 cloves garlic, minced
  • 2 pcs red chili peppers, finely chopped
  • 4 stalks spring onions, sliced
  • 1/4 cup cooking oil
  • fish sauce or sea salt (for vegetarian/vegan option), to taste
  • salt, for soaking the eggplants

Instructions

  1. Prepare a large bowl of water and add 1 tbsp of salt. Place eggplant in the bowl then let it soak for 15 minutes. Drain completely then set it aside.
  2. Place wok in high and once it starts to smoke add the oil, once oil starts to smoke, add eggplants then stir fry until soft. Take note eggplants will absorb oil quickly at the start, but they will release oil when properly cooked. Remove eggplants from the wok, set it aside then leave the oil.
  3. Still in high heat, add the green beans then stir fry for 4 minutes or until the surface of green beans blisters. Remove green beans from the wok then set it aside.
  4. Using the remaining oil from the wok, lower the heat to medium then sauté garlic, chillies and spring onions.
  5. Return the eggplants and green beans, add the brown sugar, soy sauce and fish sauce, stir fry for a minute, give it a good mix then turn heat off and serve.


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7 Responses

  1. Absolutely delightful! You make the simple everyday dishes really appealing, Raymund.

  2. Gina says:

    Why is there a need to soak eggplant in salt? Are you trying to extract all good nutrients that eggplant provides?

  3. suituapui says:

    Nice. Here, a popular dish at Chinese restaurants is the Four Heavenly Kings (named after the name given to the 4 Chinese pop singers) – long beans, brinjal, four-angle beans, baby corn, ladies’ fingers, French beans…or a combination of any four types of vegetables.

  4. So simple — that is what I love about authentic Chinese dishes like this and the scrambled eggs with tomato. Another one I need to try!

  5. While it may be a common dish, it is one I have never tried. Green Beans and Eggplant sounds like a nice combination of flavors and textures.

  6. Very nice! As a huge fan of eggplant (and beens too), this is right up my alley – light and easy yet aromatic and delicious!

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