Easy Stir-Fried Eggplant and Green Beans (茄子豆角)
The ultimate Chinese "rice killer" dish. Tender, creamy eggplant and blistered green beans are stir-fried in a rich, savory garlic sauce with ground pork. A homestyle classic that's better than takeout!
Equipment
- Wok or large Dutch Oven (for frying)
- Spider Strainer
- Wok or large Skillet (for stir-frying)
Ingredients
For the Pork & Marinade:
- 0.5 lb ground pork 80/20 preferred (225g)
- 1 tsp light soy sauce
- 1 tsp cornstarch
- 0.25 tsp ground white pepper
For the Vegetables & Aromatics:
- 1 lb Chinese eggplant about 1-2 long eggplants (450g)
- 0.5 lb Chinese long beans or regular green beans (225g)
- 5 cloves garlic minced
- 1 inch ginger minced
- 3-4 dried red chilies e.g., chiles de árbol, roughly chopped
- 1-3 fresh red chilies e.g., Thai chili, sliced (optional, for heat)
For the Sauce:
- 2.5 tbsp light soy sauce e.g., Kikkoman
- 1 tbsp oyster sauce
- 0.25 tsp chicken essence (MSG) or 1/2 tsp sugar optional
For Frying & Stir-Frying:
- 4-6 cups neutral oil for frying (e.g., peanut, canola, vegetable)
- 1 tbsp neutral oil for stir-frying
Instructions
- In a small bowl, combine the ground pork, 1 tsp light soy sauce, 1 tsp cornstarch, and white pepper. Mix with your fingers or chopsticks until the liquid is absorbed. Set aside.
- In another small bowl, whisk together the 2.5 tbsp light soy sauce, 1 tbsp oyster sauce, and optional chicken essence/sugar.
- Cut the Chinese eggplant into strips (approx. 4 inches long by 1/2 inch wide). Immediately place them in a large bowl of cold water to prevent browning and oil absorption.
- Cut the long beans into 3-4 inch segments.
- Mince the garlic and ginger. Chop the dried and fresh chilies. Have all your components (marinated pork, prepped veg, sauce bowl) next to the stove.
- In a wok or deep, heavy pot, add the 4-6 cups of frying oil. Heat to 350°F (175°C). Line a baking sheet with paper towels.
- Pat the green beans **completely dry**. Carefully lower them into the hot oil. Fry for 20-30 seconds until bright green and blistered. Remove with a spider strainer to the paper towels.
- Drain the eggplant from the water and pat **very dry** with paper towels. Working in batches, carefully fry the eggplant for 45-60 seconds until very soft and lightly colored. Remove and drain.
- Carefully pour the hot oil into a heatproof container. Add 1 tbsp of fresh oil to the wok (or just leave 1 tbsp of the frying oil in the wok) and heat over medium-high heat.
- Add the garlic, ginger, dried chilies, and fresh chilies. Stir-fry for 15-20 seconds until fragrant.
- Add the marinated pork and stir-fry, breaking it up, for 30-60 seconds until just cooked.
- Add the fried eggplant and green beans back to the wok. Pour the prepared sauce mixture over everything.
- Gently toss to combine for 30-60 seconds, letting the sauce bubble and coat the vegetables. To avoid breaking the eggplant, you can cover the wok for 1 minute to let it braise in the sauce. Serve immediately with hot steamed rice.
Notes
Allergen Warning: This recipe contains soy, gluten (from soy/oyster sauce), and shellfish (from oyster sauce).
Air-Fryer Method: To skip deep-frying, toss eggplant and beans with 1-2 tbsp oil and air-fry at 400°F (200°C) for 10-15 minutes until tender and blistered.
Soaking Eggplant: Do not skip this step! It's the key to creamy, non-greasy eggplant.
Stirring: Be gentle when tossing the cooked eggplant, as it will be very tender and can break apart easily.
Nutrition
Nutrition (per serving, approximate):- Calories: 320 kcal
- Carbohydrates: 25g
- Protein: 18g
- Fat: 18g
- Sodium: 980mg