Spicy Eggplant and Green Bean Stir Fry

May 18, 2023May 18, 20230 3
Spicy Eggplant and Green Bean Stir Fry
in Asian

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
2
Calories
210
Sugar
8g
Fat
9g
Spicy Eggplant and Green Bean Stir Fry is a delicious and healthy Asian dish that is perfect for those who love spicy foods. It's a vegan and gluten-free dish that is packed with flavor and nutrients. The eggplant and green beans are stir-fried with a tasty sauce made of rice wine, tamari soy sauce, chili sauce, and coconut sugar. The combination of the eggplant and green beans provides an interesting, unique texture and the spice gives the dish an exciting edge. It's easy to prepare and takes only a few minutes to cook, making it a fantastic option for a mid-week dinner.

Instructions

1.Cut the eggplants into 1 inch cubes and place them in a colander with a pinch of salt. Leave the eggplant to drain for 10-15 minutes.
2.Heat the sesame oil in a wok or skillet over medium-high heat. Add the garlic and ginger, stir fry for 30 seconds.
3.Add the eggplant and stir fry for 5 minutes, until the eggplant is lightly browned on all sides.
4.Add the green beans and stir fry for another 3-4 minutes, until the beans are slightly tender.
5.In a small mixing bowl, mix together the rice wine, tamari soy sauce, chili sauce, and coconut sugar.
6.Add the sauce mixture to the skillet and stir well to coat the vegetables. Cook for 2-3 minutes until the sauce has thickened slightly.
7.Garnish with sliced scallion, shiso leaves, and nanami togarashi (optional) before serving.

PROS

This dish is a great way to get a serving of vegetables without feeling like you’re missing out on flavor.

The combination of eggplant and green beans adds a variety of textures to the dish.

It’s a vegan and gluten-free meal option.

CONS

Eggplants are known to absorb oil, so be mindful of the amount of oil you add to prevent it from becoming a greasy dish.

HEALTH & BENEFITS

Eggplants are low in calories and high in fiber, making them great for maintaining a healthy weight and healthy digestion.
Green beans are a good source of vitamin C, which supports the immune system and helps the body absorb iron. They also contain vitamin K, which is important for bone health.

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