Eggplant, Potato and Green Bean Stew
This Chinese recipe for braised eggplant, potato, and green beans (茄子土豆烧豆角) features purple eggplant, potato, green beans, and garlic.
Ingredients
Purple eggplant
Appropriate amount
Potato
Appropriate amount
Green beans
Appropriate amount
Garlic
Appropriate amount
Instructions
1
Step 1
Tear the eggplant into small pieces by hand, add salt, mix well, and marinate for 10 minutes.
2
Step 2
Rinse with water and squeeze out the excess moisture.
3
Step 3
Trim off both ends and remove the strings from the green beans.
4
Step 4
Peel the potato and cut into irregular chunks, then rinse off the starch.
5
Step 5
Brush a thin layer of oil on a flat pan, add the potatoes and pan-fry for a while.
6
Step 6
Add oil to the pan and sauté the minced garlic over low heat until fragrant.
7
Step 7
First add the potatoes and green beans and stir-fry.
8
Step 8
Add the eggplant and stir evenly, then add a spoonful of doubanjiang (broad bean paste) and an appropriate amount of water, and cook until done.
9
Step 9
Add salt and light soy sauce to season and stir evenly.
10
Step 10
Serve.
