This recipe features a flavorful mix of eggplant, green beans, and tofu, cooked in a fragrant sauce with lemongrass, ginger, and chili. Perfectly seasoned and served with rice, it's a delightful dish bursting with texture and taste.
1: In a frypan or wok, heat your cooking oil over medium-high heat.
2: Add in the onion, lemongrass, chilli, ginger and garlic. Fry for 2-3 minutes until fragrant and softened.
3: Add in the eggplant, green beans and tofu. Fry for 5 minutes, tossing until the eggplant is lightly golden.
4: Add in the light soy sauce, dark soy sauce, brown sugar, stock powder, black pepper, star anise and water. Stir to combine, pop the lid on and lower the heat. Simmer for 7-8 minutes until eggplant is tender.
5: Remove lid, add in green onion and sesame oil and toss together. Taste and adjust seasoning if necessary. Shimmer until cooked through.
6: Garnish with green onions and sesame seeds. Serve immediately with rice.
