Spicy Eggplant and Green Bean Stir Fry

⏱ 20 mins 🍽 4 serving(s) 🏷 Chinese

This vibrant vegan stir fry is a classic Chinese side dish, ready in just 20 minutes. Eggplant and green beans are cooked with garlic, ginger and a spicy, savoury sauce. The optional toppings of scallions, shiso leaves and nanami togarashi add fresh, aromatic notes. For a heartier option, simply stir in some drained tofu to transform it into a satisfying main course.

Spicy Eggplant and Green Bean Stir Fry

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)

Method

  1. Boil the green beans in salted water for a few minutes, ensuring they are not overcooked. Drain them and rinse under cold water or plunge into ice water to halt the cooking process.
  2. Slice the eggplant into bite-sized pieces. Soak these pieces in water for 10 minutes to reduce bitterness, then drain and set them aside.
  3. Warm the sesame oil in a non-stick frying pan. Cook the minced garlic and ginger until their aroma is released.
  4. Introduce the drained eggplant and the prepared green beans to the pan. Cook them together for 2 minutes.
  5. Pour in the rice wine, tamari, chili sauce and coconut sugar, mixing well. Cover the pan and cook for a few more minutes until the vegetables have softened.
  6. Plate the stir fry and finish with a scattering of sliced scallions, shiso leaves and a dash of nanami togarashi, if you are using them.
  7. Serve the dish straight away while it is hot.

Nutrition (per serving)

Sodium275900 mg

Recipe details

CategoryChinese
AuthorInnerHarmonyNutriti