Northeastern Mixed Stew

东北乱炖

Northeastern Mixed Stew — Home-styleLiaoning home cooking.

Ingredients

• firm dried tofu (pressed & sliced)
• Chinese eggplant
• green beans
• fresh or frozen corn kernels
• light soy sauce
• garlic

Instructions

1. Heat 1 tbsp neutral oil in a heavy-bottomed pot over medium heat. Sauté minced garlic until fragrant and pale gold — about 45 seconds. Do not brown. (Garlic pieces turn translucent with faint golden edges)
2. Add green beans and stir-fry 2 minutes until bright green and slightly blistered. Add eggplant and continue stir-frying 3 more minutes until eggplant softens slightly and darkens. (Eggplant edges darken to deep purple-gray; beans glisten)
3. Add dried tofu, corn, and 300 ml hot water. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. (Liquid simmers with slow, occasional bubbles; tofu absorbs broth)
4. Uncover and increase heat to medium. Stir in light soy sauce and simmer 5 more minutes until liquid reduces to a light glaze clinging to vegetables. (Broth thickens to syrupy consistency; coats back of spoon)
5. Taste and adjust with a pinch of white pepper (optional). Serve hot, directly from the pot — no garnish needed, just authenticity. (Steam rises in continuous, soft plumes)