How to Cook My Three Treasures Dish

by Rhona Ke

My take on the popular menu item in China: (茄子豆角)literally eggplant and bean sprouts


  • Long bean
  • Eggplant
  • Bamboo shoots
  • Garlic
  • Light soy sauce
  • Dark soy sauce
  • Red pepper
  • Sesame oil
  • Chicken bouillon
  • Oil
  • Instructions

    Step 1

    Long bean

    Step 2

    Chop into about two or three inch lengths

    Step 3

    Chinese eggplant!

    Step 4

    Sharpen your eggplant like you are sharpening a pencil

    Step 5

    Small slivers

    Step 6

    Young bamboo shoots

    Step 7

    Cut into small slivers

    Step 8

    Dice up garlic

    Step 9

    Add oil , soy sauce and a bit of sesame oil to wok

    Step 10

    When it boils, add the garlic

    Step 11

    Add eggplant and long bean and stirfry

    Step 12

    Add bamboo shoots

    Step 13

    Add chicken bouillon powder

    Step 14

    Dark soy sauce for coloring

    Step 15

    Add in a bit

    Step 16


    Step 17

    Some water

    Step 18

    Add some red pepper to add fire

    Step 19

    Stir fry until eggplant and beans are tender and soft

    Step 20