Aubergine/Eggplant and Beans Stir-Fry (Qiezi Doujiao)

We’re starting January with a simple Chinese veggie recipe, as we’re probably all nursing some headaches and watching the scale. Aubergine and spice also makes a very warming combination, so it’s good for the winter months! The recipe does require oyster sauce, but if you can making a vegetarian version then you can get vegetarian oyster sauce made from mushrooms instead.Aubergine and long beans is a traditional recipe from everyday Chinese cooking, and as neither of these are fast cooking vegetables, you don’t actually need to make it in a wok, and can use a flat pan for the same effect. (It’s strictly speaking not a stir-fry dish but a dry-fried dish.) Also, if it’s hard to get hold of long beans, it’s possible to substitute it with green beans. I’m demonstrating both in this recipe.

200-250g of long aubergines

200g of long/green beans
5 red chillies
2 cloves of garlic, finely chopped
1 tbsp of oyster sauce
1 tsp soy sauce

You’ll also need a little cooking oil, salt and water.

Step 1: Wash and cut the aubergine into long slices around the size of a finger. Cut off the ends of the beans and remove any hard stringy bits so that both are ready to use.

Step 2: Add a little oil to a pan, and once the oil is hot, fry the aubergine on medium heat for around 5 minutes, until soft. Remove the aubergine from the pan and set aside, removing any excess oil.

Step 3: Add a little oil to a pan, and once the oil is hot, fry the beans on medium heat for around 5 minutes, until soft.

Step 4: Add oil to a pan, add the chillies and chopped garlic and heat. Once sizzling, add in the aubergine and beans and stir well.


Step 5: Add the oyster sauce, soy sauce and any additional salt to taste. Add a tiny amount of water, turn to low heat and place the lid on the pan for 2-3 minutes.

Step 6: Remove the lid and wait for the excess juice to evaporate, then it’s ready to serve!

It’s a very colourful dish once done, don’t you think?


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