The apricot wine is added to give a mild sweetness and richness
Cooking time
20 min
Calories
361kcal
Sodium
1000mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken into bite-size pieces. Coarsely chop up the eggplants into easy to eat chunks. Remove stems from the green beans and cut in half lengthwise.
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Heat the vegetable oil in a pot over medium heat, and saute chicken (1). When color changes, add and quickly saute eggplants.
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Add 200 ml (6.8 fl. oz.) of water, and when it comes to boil, add in the green beans and apricot wine, and simmer for a short time.
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Add the soy sauce, and cover with a drop lid. Cook for 7 - 8 minutes over low to medium heat until most of the cooking liquid is boiled off.
Cooking Basics
Green beans - removing stems
Rather that removing one stem at a time, it is much faster to lay the beans with stems facing in the same direction and then cut these off at once.
Eggplants - random cut
Cut off the stem, and rotate the eggplant as you cut up from one end.
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