🇨🇳 Chinese

Eggplant Chop Suey

Name: Eggplant Chop Suey
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 2, chopped Garlic; 4 cloves, minced Ginger; 3 medium, cubed Potato; 2, thickly sliced Carrot; 1 tsp Sichuan Peppercorns; 200 g Bean Sprouts; 2 large Eggplant; 750 ml Stock or Broth; 3 stalks Celery; 2 tbsp Peanut Oil

🇨🇳 Chinese

A slow-simmered chinese pot of eggplant, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 50 minutes of mostly hands-off cooking.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Ginger4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Sichuan Peppercorns1 tsp
Bean Sprouts200 g
Eggplant2 large
Stock or Broth750 ml
Celery3 stalks
Peanut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Peanut Oil in a heavy casserole and brown the eggplant well on all sides — real colour means real flavour.
2
Lift the eggplant out, soften the garlic and ginger in the same pot, then add the sichuan peppercorns.
3
Return the eggplant, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Chinese Stir-Fried Eggplants - Cooking technique: tender without making them soggy or crushed · on YouTube