Description
Savor the vibrant flavors of Chinese Stir-Fried Eggplant and Green Beans, a colorful and nutritious delight.
Ingredients
Scale
- 2 long Chinese purple eggplants
- 6 oz green beans
- 3 tbsp vegetable oil
- 1 half-inch thumb ginger, freshly grated
- 6 cloves garlic, minced
- 1 red chili pepper, optional
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1/8 tsp ground white pepper
- Additional salt, to taste
Instructions
- Cut the eggplants into thin strips, about ¼ inch wide. Place them in a bowl, sprinkle with salt, and cover with water. Let soak for 15 minutes, then drain and pat dry.
- In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the eggplant strips and fry until tender and slightly golden, about 4-5 minutes. Remove from pan and set aside.
- In the same pan, add the remaining tablespoon of oil and toss in the green beans. Fry for about 5 minutes until skin becomes wrinkled and tender. Remove the green beans from the pan.
- In the same pan, add minced garlic, grated ginger, and chopped chili (if using). Stir-fry for one minute until fragrant.
- Return the cooked eggplant and green beans to the pan. Pour in the light soy sauce, vegetarian oyster sauce, and sprinkle ground white pepper. Toss together and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Vegetable Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg