Eggplant & Green Bean Casserole (茄子豆角煲)

茄子豆角煲

Eggplant & Green Bean Casserole (茄子豆角煲) — Home-styleNorthern China home cooking.

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. (Eggplant chunks release pale liquid; surface looks dull, not glossy)
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. (Pork turns translucent gold; pan fills with rendered fat)
3. Add garlic, stir 10 seconds until fragrant. Add the drained eggplant and green beans. Toss to coat in oil. (Garlic turns light golden at edges; eggplant begins to soften)
4. Pour in soy sauces, Shaoxing, sugar, and water. Bring to a boil, then reduce to medium-low. Cover and simmer 12 minutes. (Sauce is bubbling gently under the lid; eggplant is collapsing)
5. Uncover and stir gently — eggplant should be melting and beans tender. If liquid is thin, simmer uncovered 3 more minutes to reduce. (Sauce coats the back of a spoon; eggplant breaks apart easily)
6. Taste and adjust salt if needed. Serve immediately over steamed rice. (Dish looks glossy and deeply colored; steam rises)