Spicy Eggplant and Green Bean Stir Fry

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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