Home-styleMedium 35 min serves 3

Eggplant & Green Bean Casserole (茄子豆角煲)

Name: Eggplant & Green Bean Casserole (茄子豆角煲)
Total time: 35 min
Yield: 3 servings
Cuisine: Home-style
Ingredients: Chinese eggplant (or round purple eggplant); green beans (trimmed, broken into 5 cm lengths); pork belly, sliced thin (optional, for flavor); garlic cloves, sliced; light soy sauce; dark soy sauce; shaoxing wine; sugar; neutral oil; water

茄子豆角煲 · qié zi dòu jiǎo bāo

家庭快手版 · Home version: 家庭版——一锅炖，茄子软糯吸汁，豆角绵软入味。

This one-pot casserole is a weekend staple in northern Chinese homes. Eggplant acts like a sponge, soaking up the savory soy-garlic braising liquid, while green beans soften into silky ribbons. The trick is salting the eggplant first to draw out moisture — without this step, the dish turns watery.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More egg recipes →Quick & Easy Comfort Food One-Pot

Ingredients

Chinese eggplant (or round purple eggplant)茄子🛒 local2 medium (~600 g)
green beans (trimmed, broken into 5 cm lengths)豆角🛒 local300 g
pork belly, sliced thin (optional, for flavor)五花肉片🛒 local100 g
garlic cloves, sliced大蒜🛒 local4 cloves
light soy sauce生抽🏮 asian2 tbsp
dark soy sauce老抽🏮 asian1 tsp
shaoxing wine料酒🏮 asian1 tbsp
sugar白糖🛒 local1 tsp
neutral oil食用油🛒 local2 tbsp
water清水🛒 local200 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut eggplant into 3 cm chunks. Sprinkle with 1/2 tsp salt, toss, and let sit 15 minutes. Rinse and squeeze dry — this removes bitterness and prevents oil splatter.
茄子撒盐脱水
🔍 Look for 15 分钟 · 15 minutes
Visual: 茄子块渗出淡色液体；表面呈哑光，不反光Eggplant chunks release pale liquid; surface looks dull, not glossy
You know it's right when: Eggplant feels slightly soft when pressed
2Heat oil in a heavy pot or Dutch oven over medium-high. Add pork belly slices and fry until edges crisp and fat renders — about 3 minutes.
煎五花肉出油
🔍 Look for Medium-high 3 分钟 · 3 minutes
Visual: 猪肉变金黄透明；锅裡充满析出的油脂Pork turns translucent gold; pan fills with rendered fat
You know it's right when: Sizzle sound becomes gentler as moisture evaporates
3Add garlic, stir 10 seconds until fragrant. Add the drained eggplant and green beans. Toss to coat in oil.
爆香下主料
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 蒜片边缘微金黄；茄子开始变软Garlic turns light golden at edges; eggplant begins to soften
You know it's right when: Garlic aroma fills the kitchen
4Pour in soy sauces, Shaoxing, sugar, and water. Bring to a boil, then reduce to medium-low. Cover and simmer 12 minutes.
调味焖煮
🔍 Look for Medium-low 12 分钟 · 12 minutes
Visual: 锅盖下汤汁微沸；茄子已经塌软Sauce is bubbling gently under the lid; eggplant is collapsing
You know it's right when: Bean stems look dull and slightly shriveled
5Uncover and stir gently — eggplant should be melting and beans tender. If liquid is thin, simmer uncovered 3 more minutes to reduce.
收汁
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 汤汁能挂勺；茄子轻轻一碰就散Sauce coats the back of a spoon; eggplant breaks apart easily
You know it's right when: Bubbles are slow and thick, not rapid and thin
6Taste and adjust salt if needed. Serve immediately over steamed rice.
尝味上桌
🔍 Look for
Visual: 菜品油亮深褐；热气升腾Dish looks glossy and deeply colored; steam rises
You know it's right when: Ready when eggplant yields to gentle pressure

Tips

· Salting the eggplant is non-negotiable — skip it and your casserole will be watery and bitter.
· Don't use wax eggplant (the shiny cylindrical type); Chinese eggplant (long, purplish, spongy) absorbs sauce best.
· This dish tastes even better the next day — the flavors continue to meld in the fridge.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Ingredient swaps

Can't find an Asian-market staple? Use these.

Swap: light soy sauce
→ regular soy sauce
Ratio: 1:1 · Slightly saltier — dial salt back by a pinch.
Swap: dark soy sauce
→ light soy + ½ tsp sugar + drop of molasses
Ratio: 1:1 · Gets the color without the bottle.
Swap: shaoxing wine
→ dry sherry or mirin (less sweet)
Ratio: 1:1 · Both add the same warm fermented depth.

Don't make these mistakes

The traps every home cook hits — and how to avoid them.

✗ Crowding the pan — ingredients steam instead of sear.
✓ Fix: Cook in batches; give each piece room to brown.
✗ Adding sauce too early — the wok cools and flavors dull.
✓ Fix: Push food up the wok wall, add sauce to the hot center, toss fast.