Non-Fried Home-Style Eggplant with Long Beans
ID: 6d88076d...
This home-style eggplant with long beans is prepared without deep-frying or blanching. By using a pan-searing technique, the eggplant stays non-greasy and keeps its vibrant color without turning black. Paired with crispy long beans and a special signature sauce, it offers a rich texture and flavor profile—a budget-friendly, quick-cooking vegetarian dish that is even more savory than meat and goes perfectly with rice.
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🍳 Cooking Flow
Cut the eggplant into strips and soak in salted vinegar water; cut the long beans into sections, and prepare minced garlic and chili rings. → Prepare the sauce by mixing light soy sauce, dark soy sauce, oyster sauce, sugar, starch, and water. → Squeeze the water out of the eggplant, coat with a thin layer of starch, and pan-sear until soft; stir-fry the long beans until the skin is slightly wrinkled and cooked through. → Sauté the garlic and chili until fragrant, add the eggplant and long beans, pour in the sauce, and stir-fry over high heat until the sauce thickens.
Cooking Steps
Brief Cooking Order
Cut the eggplant into strips and soak in salted vinegar water; cut the long beans into sections, and prepare minced garlic and chili rings. → Prepare the sauce by mixing light soy sauce, dark soy sauce, oyster sauce, sugar, starch, and water. → Squeeze the water out of the eggplant, coat with a thin layer of starch, and pan-sear until soft; stir-fry the long beans until the skin is slightly wrinkled and cooked through. → Sauté the garlic and chili until fragrant, add the eggplant and long beans, pour in the sauce, and stir-fry over high heat until the sauce thickens.
Introduction
This home-style eggplant with long beans is prepared without deep-frying or blanching. By using a pan-searing technique, the eggplant stays non-greasy and keeps its vibrant color without turning black. Paired with crispy long beans and a special signature sauce, it offers a rich texture and flavor profile—a budget-friendly, quick-cooking vegetarian dish that is even more savory than meat and goes perfectly with rice.
Step 1
Wash the eggplant, trim the ends, cut into long sections, then slice into strips. Place in a large bowl, add one spoonful of salt and one tablespoon of white vinegar, and add enough water to soak, preventing oxidation.
Step 2
Wash the long beans and cut into 5cm segments. Crush the garlic cloves and mince; slice the chili into rings and set aside.
Step 3
Prepare the golden sauce: In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, white sugar, 0.5 teaspoon of salt, one teaspoon of cornstarch, and 1/2 bowl of water. Whisk well and set aside.
Step 4
Remove the soaked eggplant and squeeze out the excess water thoroughly; place in a clean bowl. Sprinkle in one teaspoon of cornstarch and toss evenly so each piece is coated with a thin layer to lock in moisture.
Step 5
Heat a small amount of cooking oil in a pan and spread the eggplant out evenly. Pan-sear over medium-low heat until soft and the surface turns slightly golden; remove and set aside.
Ingredients List
Important Notes
Eggplant oxidizes and turns black easily after cutting. Soaking it in water with white vinegar and salt effectively keeps the flesh clean and white. 💡
Be sure to squeeze the water out of the soaked eggplant thoroughly and coat it with dry cornstarch before pan-searing. This forms a protective layer that significantly reduces oil absorption, keeping it non-greasy. ⚠️
Long beans must be thoroughly cooked before consumption; raw beans contain saponins and phytohemagglutinin, which can cause food poisoning. Ensure they are stir-fried until the skin is wrinkled and the color darkens, indicating they are fully cooked. 🍳
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