Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°.
  2. Pierce the eggplant in several places and place on a baking sheet.
  3. *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.
  4. Place on an oiled baking sheet, cut side down.
  5. Bake 15 to 30 minutes, until softened.
  6. Remove from the heat and when cool enough, peel and dice.
  7. 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.
  8. In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
  9. Heat the oil in a wok or large nonstick skillet over med-high heat.
  10. Add in the onion; stir a couple of minutes until it begins to soften.
  11. Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
  12. Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
  13. Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
  14. Taste and add soy sauce as desired.
  15. Add in the cornstarch mixture and stir until glazed.
  16. Remove pan from heat; sprinkle with cilantro; serve immediately.

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