Eggplants and Green Beans
User Reviews
5
Eggplants and Green Beans
Description
This recipe begins by soaking sliced eggplants in salted water to prevent discoloration and reduce bitterness. The eggplants are then stir-fried in oil until soft and releasing absorbed oil back, which helps create a rich cooking base. Green beans are fried separately until their surface wrinkles, indicating a tender but firm texture, then set aside.
Garlic, chili peppers, and green onions are briefly fried at low heat to release aromas without burning. Then the cooked eggplants and green beans are returned to the wok, combined with light soy sauce and a pinch of salt. Stir-frying for a final moment blends flavors evenly, producing a balanced vegetable medley with savory seasoning and a hint of spice.
This dish can be served hot as a side or main for vegetarian meals, highlighting textural contrasts between silky eggplant and firm green beans. The moderate use of oil allows the vegetables to maintain flavor and moisture while soft but not mushy.
Ingredients
- 100 g green beans , trimmed and cut into halves
- 2 eggplant long, cut into strips
- Pinch salt
- 4 cloves garlic , minced
- 2 chili peppers or you can use dried red pepper, fresh
- 3 green onions
- 2 tablespoons soy sauce light
- 4 tablespoons neutral cooking oil generic cooking oil
Instructions
- Prepare a large pot of water and add pinch of salt.
- Cut the eggplants into long strips and then throw the strips into the salty water. Set aside to soak for 15 minutes. Drain completely.
- Heat up around 4 tablespoons of cooking oil in wok. Add eggplants to fry until soft. Eggplant strips will absorb the oil quickly in the beginning, but they will release oil when well cooked. Transfer the eggplants out and leave the oil in wok.
- Add green beans to fry for 4-6 minutes until there are wrinkles on surface. Transfer green beans and extra oil (if there is any too) out.
- Add minced garlic, chili pepper and green onion; fry for 1 minute over slow fire.
- Return fried eggplants and green beans, stir in light soy sauce and salt. Give a big stir-fry to combine everything well.
- Serve hot!
Notes
- For firmer eggplants, coat them with corn starch before frying to maintain a stiffer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Sodium | 1981mg | 83% |
| Potassium | 366mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 23.6mg | 26% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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