Stir Fried Eggplant And Green Beans Recipes

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STIR-FRIED EGGPLANT AND GREEN BEANS



Stir-Fried Eggplant and Green Beans image

From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 450°.
  • Pierce the eggplant in several places and place on a baking sheet.
  • *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.
  • Place on an oiled baking sheet, cut side down.
  • Bake 15 to 30 minutes, until softened.
  • Remove from the heat and when cool enough, peel and dice.
  • 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.
  • In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
  • Heat the oil in a wok or large nonstick skillet over med-high heat.
  • Add in the onion; stir a couple of minutes until it begins to soften.
  • Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
  • Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
  • Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
  • Taste and add soy sauce as desired.
  • Add in the cornstarch mixture and stir until glazed.
  • Remove pan from heat; sprinkle with cilantro; serve immediately.

Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 0.6, Sodium 1674.3, Carbohydrate 21.6, Fiber 8.3, Sugar 8.3, Protein 4.1

SPICY EGGPLANT AND GREEN BEAN STIR FRY



Spicy Eggplant and Green Bean Stir Fry image

This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.

Provided by InnerHarmonyNutriti

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 large eggplants or 2 Japanese eggplants
1 cup green beans, cut into 2-inch length
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon ginger, minced
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon tamari soy sauce
1 teaspoon chili sauce
1/2 teaspoon coconut sugar
1/4 cup scallion, sliced
4 shiso leaves (Japanese basil) (optional)
1 dash nanami togarashi (optional)

Steps:

  • Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
  • Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
  • Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
  • Add eggplant and green beans and sauté for 2 minutes.
  • Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
  • Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
  • Infuse love and serve immediately.

Nutrition Facts : Calories 83.6, Fat 3.8, SaturatedFat 0.6, Sodium 275.9, Carbohydrate 11.1, Fiber 5.7, Sugar 4.4, Protein 2.5

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