Stir-Fried Eggplant and Green Beans

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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