Stir-Fried Eggplant And Green Beans Recipe

Name: Stir-Fried Eggplant And Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs eggplants (Japanese prefered); 2 teaspoons salt; 1/2 lb green beans, trimmed; 1/2 cup vegetable stock; 2 tablespoons soy sauce; 2 tablespoons rice wine or 2 tablespoons dry sherry; 1 tablespoon rice wine vinegar or 1 tablespoon cider vinegar; 2 teaspoons sugar; 2 tablespoons canola oil; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 dried hot red chili pepper, crumbled; 2 teaspoons cornstarch, mixed with; 2 tablespoons water; 2 tablespoons chopped fresh cilantro

Servings: persons

1 1/2 lbs eggplants (Japanese prefered)
2 teaspoons salt
1/2 lb green beans, trimmed
1/2 cup vegetable stock
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1 tablespoon rice wine vinegar or 1 tablespoon cider vinegar
2 teaspoons sugar
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 dried hot red chili pepper, crumbled
2 teaspoons cornstarch, mixed with
2 tablespoons water
2 tablespoons chopped fresh cilantro

1
Preheat oven to 450u00b0.
2
Pierce the eggplant in several places and place on a baking sheet.
3
*If using a large globe eggplant, cut in half lengthwise and score the cut side down to the skin, being careful not to pierce the skin.
4
Place on an oiled baking sheet, cut side down.
5
Bake 15 to 30 minutes, until softened.
6
Remove from the heat and when cool enough, peel and dice.
7
Bring a large pot of water to a boil; add in salt and green beans; cook 5 minutes; drain, and transfer the beans to a bowl of ice water to cool; drain.
8
In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
9
Heat the oil in a wok or large nonstick skillet over med-high heat.
10
Add in the onion; stir a couple of minutes until it begins to soften.
11
Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
12
Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
13
Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
14
Taste and add soy sauce as desired.
15
Add in the cornstarch mixture and stir until glazed.
16
Remove pan from heat; sprinkle with cilantro; serve immediately.

276

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1 1/2 lbs eggplants (Japanese prefered), 2 teaspoons salt, 1/2 lb green beans, trimmed, 1/2 cup vegetable stock, and more.

Yes, Stir-Fried Eggplant And Green Beans 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!

Stir-Fried Eggplant And Green Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions