Northeastern Mixed Stew

东北乱炖

Northeastern Mixed Stew — a Chinese recipe made with firm dried tofu, Chinese eggplant, ready in about 40 minutes. Step-by-step instructions with photos.

Ingredients

• firm dried tofu (pressed & sliced)
• Chinese eggplant
• green beans
• fresh or frozen corn kernels
• light soy sauce
• garlic

Instructions

1. Heat 1 tbsp neutral oil in a heavy-bottomed pot over medium heat. Sauté minced garlic until fragrant and pale gold — about 45 seconds. Do not brown.
2. Add green beans and stir-fry 2 minutes until bright green and slightly blistered. Add eggplant and continue stir-frying 3 more minutes until eggplant softens slightly and darkens.
3. Add dried tofu, corn, and 300 ml hot water. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes.
4. Uncover and increase heat to medium. Stir in light soy sauce and simmer 5 more minutes until liquid reduces to a light glaze clinging to vegetables.
5. Taste and adjust with a pinch of white pepper (optional). Serve hot, directly from the pot — no garnish needed, just authenticity.