Spicy Eggplant And Green Bean Skillet Recipes

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.

SPICY EGGPLANT AND GREEN BEAN CURRY

Steps:

• In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
• Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
• In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
• Add coconut milk; bring to boil, whisking until smooth.
• Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
• Season with salt.
• Toss in onions, cilantro, and mint.

SPICY EGGPLANT AND GREEN BEAN STIR FRY

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.