Eggplant Stir-Fry with Green Beans and Cashews Recipe

Name: Eggplant Stir-Fry with Green Beans and Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. low-sodium soy sauce; 2 tsp. light brown sugar; 1 1/2 tsp. black bean sauce with garlic, such as Kikkoman, optional; 1 1/2 tsp. unseasoned rice vinegar; 1 tsp. chile-garlic sauce, such as Huy Fong; 8 oz. green beans, cut diagonally in thirds; 2 green onions, chopped ( 1/4 cup),plus 1 Tbs. more for garnish; 2 tsp. minced fresh ginger; 1 clove garlic, minced (1 tsp.); 2 Tbs. plus 1 tsp. canola, peanut, or grapeseed oil, divided; 3 Chinese, Japanese, or Filipino eggplants, unpeeled, cut into 3/4-inch pieces (4 cups); 1 tsp. dark sesame oil; 1/4 cup toasted cashews

Servings: persons

1 Tbs. low-sodium soy sauce
2 tsp. light brown sugar
1 1/2 tsp. black bean sauce with garlic, such as Kikkoman, optional
1 1/2 tsp. unseasoned rice vinegar
1 tsp. chile-garlic sauce, such as Huy Fong
8 oz. green beans, cut diagonally in thirds
2 green onions, chopped ( 1/4 cup),plus 1 Tbs. more for garnish
2 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
2 Tbs. plus 1 tsp. canola, peanut, or grapeseed oil, divided
3 Chinese, Japanese, or Filipino eggplants, unpeeled, cut into 3/4-inch pieces (4 cups)
1 tsp. dark sesame oil
1/4 cup toasted cashews

1
To make Sauce: combine all ingredients in small bowl.
2
To make Stir-Fry: Blanch green beans in 2 1/2 cups boiling water 4 minutes, or until crisp-tender.
3
Drain, reserving cooking liquid.
4
Rinse with cold water, and drain well.
5
Combine 1/4 cup green onions, ginger, and garlic in bowl.
6
Set aside.
7
Heat 1 Tbs.
8
canola oil in large skillet or wok over medium-high heat.
9
Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned.
10
Transfer to bowl.
11
Add 1 Tbs.
12
canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes.
13
Return all eggplant pieces to pan.Season with salt, if desired, and stir-fry 3 minutes.
14
Cover pan, reduce heat to medium, and cook 5 minutes, or until tender.
15
Transfer to bowl.
16
Add remaining 1 tsp.
17
canola oil to pan, and heat over medium heat.
18
Add ginger mixture, and stir-fry 15 seconds, or until fragrant.
19
Add green beans and eggplant pieces, and stir-fry 1 minute.
20
Add 1/4 cup green bean cooking liquid and Sauce, and cook until heated through.
21
Drizzle with sesame oil, and garnish with green onions and cashews.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 Tbs. low-sodium soy sauce, 2 tsp. light brown sugar, 1 1/2 tsp. black bean sauce with garlic, such as Kikkoman, optional, 1 1/2 tsp. unseasoned rice vinegar, and more.

Yes, Eggplant Stir-Fry with Green Beans and Cashews 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.

Eggplant Stir-Fry with Green Beans and Cashews

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