Ingredients 300g long eggplant
200g long beans
2 cups vegetable stock
1 bunch green scallion
100g fresh coriander
2 small red chili
2 tablespoon XO sauce
2 tablespoon dark soy sauce
1/2 teaspoon sugar
2 cups canola oil for frying
Slice eggplants in equal large chunks.
Heat oil in a skillet and deep fried the eggplants until tender and golden.
Blot off the excessive oil on paper towel.
Continue with the rest of the eggplant.
Set aside and leave to cool.
Cut the long beans into equal length as the eggplant.
Add some oil and salt to the fry pan.
Quickly stir in the beans.
Add in the vegetable stock and braised the beans until soft and tender.
Lightly season with soy sauce and XO sauce.
Add in the fried eggplant.
Look at the bubbling goodness.
Simmer for further 5 minutes to reduce the liquid to allow the eggplant and the beans to fully absorb all the flavourings.
Remove from the heat.
Plate into 6 equal servings.
Sprinkle scallion slices, coriander and chili on top.
Top with more XO sauce.
This is a beautiful tasty, spicy (but not too hot) vegetarian stew which can be served with rice or noodles.
A favourite winter recipe and gets repeat requests :)