A bean recipe for every taste:
Break crab tails out of their shells except for the table spit, score lengthwise to two-thirds and season with pepper & salt.
Quarter melanzane and cut into diagonal pieces. Blanch beef tomatoes, peel and cut into coarse pieces. Cut garlic cloves into fine slices. Roughly chop pink ginger. Pluck sprigs of parsley for garnish, coarsely chop remaining portion as well.
Heat the grape seed oil in a wok, add the crab tails and sauté. Later, add the eggplant pieces, whole chilies and garlic and sauté as well. Take out the crab tails repeatedly just before they are done. Later, extinguish everything together with rice wine, add the pink ginger and a little flat leaf parsley. Meanwhile, cook everything in the wok until the melanzane are nicely done. Later add the soy sauce and reduce a little.
Then add the mung bean sprouts, parsley and crab tails and toss briefly. Season everything together repeatedly with pepper & salt and rice wine.
Bring everything to the table as a dish in a small wok or possibly arrange in deep bowls. Garnish with parsley and chili peppers.