Eggplant String Bean Stir Fry Recipes

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EGGPLANT STRING BEAN STIR-FRY



Eggplant String Bean Stir-fry image

This Chinese eggplant string bean stir-fry is an easy, delicious dish with only 10 ingredients, most of which you probably already have in your pantry.

Provided by Judy

Categories     Vegetables

Time 40m

Number Of Ingredients 10

¼ cup oil
8 oz. green beans ((cut into 2-3 inch long pieces))
1 long purple eggplant ((approx. 8 oz/225g, cut into ½" x 2" strips))
2 slices ginger ((julienned))
6 cloves garlic ((smashed and coarsely chopped))
1 red holland chili ((de-seeded and sliced; you can also substitute some red bell pepper if you want the dish to be mild))
2 tablespoons light soy sauce
1 tablespoon oyster sauce ((or vegetarian oyster sauce))
Salt ((to taste))
1/8 teaspoon ground white pepper

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.

Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 690 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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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