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

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

EGGPLANT STRING BEAN STIR-FRY

Steps:

• In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
• Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It's done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
• Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.

STIR-FRIED EGGPLANT AND GREEN BEANS

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.

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE

Steps:

• Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
• Add the eggplant to the wok and continue frying for 2-3 minutes.
• Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE

Steps:

• Put cubed eggplant in bowl and salt generously. Set aside. Brown ground pork. Heat 1 T olive oil in large non-stick skillet. 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. 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. 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. 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.

JAPANESE EGGPLANT & GREEN BEANS IN GARLIC SAUCE

Steps:

• Cut green beans into 1 inch pieces.
• Cut eggplant into long strips and cut those into 2 inch pieces.
• In small bowl mix the wine, rice vinegar, soy sauce, hoisin sauce, sesame oil, sugar and ginger.
• In a large, nonstick skillet, heat olive oil over medium high heat. Add eggplant & green beans & cook until they start to brown-- about 5 min. Add garlic and stir fry for about 1 min more.
• Reduce heat to medium & add sauce. Stir and cover for 3-4 min until vegetables soften. Add scallions, increase heat to medium-high & stir fry for 1 min.
• Serve over brown rice.

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE

Steps:

• Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add green beans and stir-fry until coated, about 30 seconds. Add 1 Tbsp. water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl. Heat remaining 3 Tbsp. oil in same skillet over medium-high heat. Add eggplant and stir-fry until tender and brown, about 2 minutes. Add white parts of scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and stir-fry until tofu is browned and heated through, about 2 minutes. Mix chili-garlic sauce and 2 Tbsp. 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. Sprinkle with green parts of scallions and divide among plates.