Chinese Beef and Eggplant Stew – Ôcuisine cookware
Savor slow-cooked beef bathed in fragrant spices with tender eggplant, served over steaming rice—this comforting casserole is a culinary delight.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ocuisine.fr.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Wooden spoon
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 3 star anise
- 1 cinnamon stick
- 2 tbsp sunflower oil
- 1 1/2 kg stewing beef (such as shank), cut into large chunks
- 750 ml chicken stock
- 2 red chilies, halved
- 70 g fresh ginger
- 150 ml soy sauce
- 2 tbsp sugar
- 2 medium eggplants, cut into wedges
- Fresh coriander
- Rice, to serve
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