Recipe type: side dish

Prep time: 10 min

Total time: 20 min

Serves: 2

A common Chinese home style braised eggplants and green beans. This has been on the top list of popular restaurant dishes in Mainland China for years. There is no protein contained, but big flavor is created.

Recipe adapted from


100g green beans, trimmed and cut into halves

2 eggplants, cut into strips

Pinch of salt

4 cloves garlic, minced

2 fresh or dried chili peppers if you desire spicy

3 green onions (optional)

2 tbsp soy sauce

4 tbsp olive oil


Prepare a large pot of water and add pinch of salt. Cut the eggplants into long strips and then throw the strips into the salty water. Set aside to soak for 15 minutes. Drain completely.

Heat up around 4 tablespoons of olive oil in pan. Add eggplants to fry until soft. Eggplant strips will absorb the oil quickly in the beginning, but they will release oil when well cooked. Transfer the eggplants out and leave the oil in wok.

Add green beans to fry for 4-6 minutes until there are wrinkles on surface. Transfer green beans and extra oil (if there is any too) out.

Add minced garlic, chili pepper and green onion; fry for 1 minute over slow fire.

Return fried eggplants and green beans, stir in light soy sauce and salt. Give a big stir-fry to combine everything well.

Serve hot!

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