Eggplant & Green Bean Casserole (茄子豆角煲)

茄子豆角煲

Eggplant & Green Bean Casserole (茄子豆角煲) — a Chinese recipe made with Chinese eggplant, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• Chinese eggplant (or round purple eggplant)
• green beans (trimmed, broken into 5 cm lengths)
• pork belly, sliced thin (optional, for flavor)
• garlic cloves, sliced
• light soy sauce
• dark soy sauce
• shaoxing wine
• sugar
• neutral oil
• water

Instructions

1. Cut eggplant into 3 cm chunks. Sprinkle with 1/2 tsp salt, toss, and let sit 15 minutes. Rinse and squeeze dry — this removes bitterness and prevents oil splatter.
2. Heat oil in a heavy pot or Dutch oven over medium-high. Add pork belly slices and fry until edges crisp and fat renders — about 3 minutes.
3. Add garlic, stir 10 seconds until fragrant. Add the drained eggplant and green beans. Toss to coat in oil.
4. Pour in soy sauces, Shaoxing, sugar, and water. Bring to a boil, then reduce to medium-low. Cover and simmer 12 minutes.
5. Uncover and stir gently — eggplant should be melting and beans tender. If liquid is thin, simmer uncovered 3 more minutes to reduce.
6. Taste and adjust salt if needed. Serve immediately over steamed rice.