Stir-Fried Eggplant And Green Beans With Tofu And Chili-Garlic Sauce

1. 1

   Put cubed eggplant in bowl and salt generously. Set aside.

2. 2

   Brown ground pork.

3. 3

   Heat 1 T olive oil in large non-stick skillet.

4. 4

   Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl.

5. 5

   Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened.

6. 6

   Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes.

7. 7

   Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.