Prep 45 mins
Cook 40 mins
From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.
- 1 1⁄2 lbs eggplants (Japanese prefered)
- 2 teaspoons salt
- 1⁄2 lb green beans, trimmed
- 1⁄2 cup vegetable stock
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 1 tablespoon rice wine vinegar or 1 tablespoon cider vinegar
- 2 teaspoons sugar
- 2 tablespoons canola oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 dried hot red chili pepper, crumbled
- 2 teaspoons cornstarch, mixed with
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro
- 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.