Spicy Eggplant And Green Bean Stir Fry Recipes

SPICY EGGPLANT AND GREEN BEAN SKILLET

Steps:

• Prepare the eggplants by removing both ends and slicing it into 3" strips. Sweat the eggplant by placing it in a colander and evenly covering it with the 1 tbsp of salt. Set aside to let sit for approximately 20 minutes.
• In a medium sized pot fill with water halfway and set over high heat to bring to a boil.
• While water is reaching a boil trim green beans and diced the onion and peppers. If 20 minutes have passed rinse the salted eggplant to remove the salt and pat dry. Set aside.
• Once the water has reached a roiling boil add the green beans. Boil them for 5 minutes or until the have reached a bright green color.
• Heat a skillet over medium heat and add the sesame oil, onion, and peppers. Cook for about 5 minutes or until onions begin to soften or become translucent. While they are cooking sprinkle with ginger and salt stirring to coat.
• Add eggplant and more sesame oil if needed. Cook for another 5 minutes or until eggplant begins to brown.
• Add green beans, tamari or soy sauce, and fish sauce to skillet and stir to coat everything. Cook for an additional five minutes or until all ingredients are tender and cooked through.
• Serve immediately and garnish with cilantro and sesame seeds if desired. Add cauliflower rice or basmati rice to make a complete meal.

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.

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.

SPICY EGGPLANT STIR-FRY

Steps:

• Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
• Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
• Remove from the heat, add basil, and toss to combine.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

SPICY EGGPLANT AND GREEN BEAN CURRY

Steps:

• Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 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.
• Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.