2 Cosy Vegetarian Cantonese Recipes To Try
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This dish is one of my all-time favourites. I believe it’s actually a Shanghai recipe, but it’s a firm go-to in my repertoire and is something I cooked at least once a week when I lived in Hong Kong. Traditionally it’d be made with pork mince as well, but I think this version is far tastier, letting the aubergine and beans really stand out. In lieu of oyster sauce which is of course not vegetarian, we use the Lee Kum Kee vegetarian equivalent. So good!
Recipe type: Garlicky Aubergines with Green Beans
Cuisine: Cantonese
Serves: Serves 2
  • 1 tablespoon cooking oil of choice
  • 1 glug of light soy sauce
  • 1 tablespoon oyster-style sauce
  • 2cm ginger
  • 4 cloves garlic
  • Salt
  • 200g green/fine beans
  • 1 aubergine
  1. Prep your vegetables. Cut the ends from your beans, then halve them. Chop your aubergine into finger-sized pieces, similar to your green/fine beans. Mince your ginger. Crush and mince the garlic. I also like to crush two bonus cloves and stir in when cooking.
  2. In a cup, stir together the light soy sauce and oyster-style sauce.
  3. Heat the oil in a frying pan. Turn to a high heat.
  4. Add your beans and aubergine, tossing them every once in a while until your vegetables are lightly charred.
  5. Add your ginger and garlic, plus a pinch of salt. Continue cooking until vegetables are fragrant.
  6. Stir in your sauce mixture.
  7. Serve piping hot with a bowl of white rice.
Recipe by Daisybutter at https://daisybutter.com/2018/10/2-cosy-vegetarian-cantonese-recipes-to-try/