Eggplant String Bean Stir-fry
User Reviews
4.9
Eggplant String Bean Stir-fry
Description
The cooking begins by shallow frying green beans in neutral oil until their skins wrinkle and they become slightly crisp. The eggplant is then cooked in the same oil over higher heat until tender with browned edges. Garlic, ginger, and red chili are briefly cooked to release their flavors before combining with the cooked vegetables. Light soy sauce and oyster sauce add savory umami notes, while salt and white pepper season the dish to taste.
This method allows the vegetables to maintain different textures—crisp beans and soft eggplant—while being evenly coated in a flavorful sauce. The mild chili heat can be adjusted by substituting red bell pepper for a milder profile, making the stir-fry adaptable to various preferences.
Ingredients
- ¼ cup neutral cooking oil generic cooking oil
- 8 oz. green beans (cut into 2-3 inch long pieces)
- 1 eggplant approx. 8 oz/225g, cut into ½” x 2” strips, long purple
- 2 lices ginger (julienned)
- 6 cloves garlic (smashed and coarsely chopped)
- 1 red holland chili (de-seeded and sliced; you can also substitute some red bell pepper if you want the dish to be mild)
- 2 tablespoons soy sauce light
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- salt (to taste)
- 1/8 teaspoon ground white pepper
Instructions
- In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
- Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It’s done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
- Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 690mg | 29% |
| Potassium | 322mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 34mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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