This is an easy recipe that tastes even better as leftovers. Feel free to change the meat and add additional greens such as shredded kale, cabbage or Chinese broccoli.
Makes: 6 serves
|½ Bunch of spring onions||$0.80|
|1 Large eggplant||$2.00|
|1 Tablespoon Sichuan peppercorns||$0.25|
|5 Garlic cloves||$0.50|
|2 Tablespoons Chinese chili bean paste||$0.50|
|1 Stock cube||$0.35|
|60ml Soy sauce||$0.35|
|60ml Chinkiang vinegar||$0.35|
|250g Green beans||$2.00|
Preheat oven to 180C. Chop eggplant into bite size chunks and drizzle with olive oil. Spread out on a baking tray and bake until dark brown. Meanwhile, add sliced white part of spring onion to a pan and crushed peppercorns, stir until fragrant. Slice ginger, garlic and add to pan, along with chilli bean paste, and stir until colour deepens. Add stock cube, 250ml of water, soy sauce and vinegar, and bring to the boil. Add cooked eggplant, green beans, cover with a lid and cook on a low heat for 45 minutes to an 1 hour. Serve, using sliced green part of shallots as garnish.
This recipe/picture originally came from Gourmet Traveller.