Sibeiho Classic Chinese Eggplant and Green Beans Stir Fry

Sibeiho Classic Chinese Eggplant and Green Beans Stir Fry

I love eggplant and green beans stir fried chinese style. The smokiness of the eggplant with slightly charred green beans is perfect with some rice. Check out my channel on kittch and see how you can make this delish meal at home. 

Recommended Sambal Pairing: AF Chili Chunka Sambal.

This award winning sambal adds a tangy hit to complement the meal. Bring on the flavor we say!


1 Eggplant, cut into wedges 

1 Anaheim pepper, deseeded cut into strips

Handful of Green beans, 

3 cloves garlic, minced 

Knob of Ginger, thin slices

2 -3 Capfuls Shaoxing Wine

2 tbsp Soy Sauce 



1. Heat pan with about 5 tbsp oil till it’s slightly smoking. Gently slide the cut eggplant into the hot oil. Be careful as the oil splatter. Cook till the eggplant is a little brown on the edges. Scoop them out to a plate for later.

2. Add the green beans to the same pan Add about a tbsp of oil if needed. Cook till the beans are blistered and darker green. Scoop them and place in the same plate as the eggplant.

3. In the same pan, add ginger and the pepper. Fry till the ginger edges are golden and you can smell the ginger/pepper combination

4. Add the eggplant and green beans back into the pan. Stir and add the minced garlic.

5. Stir till you can smell the fragrance of the garlic. Then swirl the shaoxing wine around the sides of the pan and add soy sauce for flavoring.  Taste before you plate up and serve with white rice!

recipes icon View Recipe

10 Min Prep & Cook: Homestyle Chinese Eggplant

One of our favorite veggie dishes that pair superbly with steamed rice is 鱼香茄子🍆 Stirfry Chinese Eggplant home style. It’s not that hard to make it at home and we like to make a slightly healthier version that’s less oily.

Traditionally, this has fish sauce in it. But we are keeping it simple with just Shaoxing wine and light soy sauce.

For this meal, we recommend Sibeiho AF Chili Chunka Sambal as the tangy, garlicky notes compliment the smokiness of the eggplant.

Show full description