Spicy Eggplant and Green Bean Stir Fry

This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.

• Ready In: 20 mins
• Serves: 4

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)

Directions

1. 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.
2. Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
3. Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
4. Add eggplant and green beans and sauté for 2 minutes.
5. Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
6. Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
7. Infuse love and serve immediately.