Eggplant and Green Beans in Spicy Garlic Sauce

Name: Eggplant and Green Beans in Spicy Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces ground pork; 1 1/2 tablespoons soy sauce; 1/2 cup cooking oil; 1/2 pound frozen blanched cut green beans, defrosted; 1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4-inch slices or roll cut; 8 garlic cloves, thinly sliced; 1/2 cup basil leaves, torn; 2/3 cup chicken stock; 4 1/2 tablespoons hoisin sauce; 1/4 cup dark soy; 2 tablespoons black vinegar; 2 tablespoons chili garlic sauce; 1 teaspoon sesame oil; 3/4 teaspoon cornstarch dissolved in 1 teaspoon water

Servings: persons

6 ounces ground pork
1 1/2 tablespoons soy sauce
1/2 cup cooking oil
1/2 pound frozen blanched cut green beans, defrosted
1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4-inch slices or roll cut
8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy
2 tablespoons black vinegar
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
3/4 teaspoon cornstarch dissolved in 1 teaspoon water

1
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant.
2
Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil.
3
When the oil is hot, add the green beans (careful - this will splatter!)
4
and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes.
5
Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain.
6
Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes.
7
Remove the eggplant to a shallow bowl and set aside.
8
Add the garlic and basil to the skillet and cook for 10 to 15 seconds.
9
Add the pork and cook, stirring, until it changes color, 1 to 2 minutes.
10
Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well.
11
Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes.
12
Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil.
13
When the sauce has thickened, serve immediately.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces ground pork, 1 1/2 tablespoons soy sauce, 1/2 cup cooking oil, 1/2 pound frozen blanched cut green beans, defrosted, and more.

Yes, Eggplant and Green Beans in Spicy Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!