Best Stir Fried Eggplant And Green Beans Recipes

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE image

Yield 6

Number Of Ingredients 9

1 T olive oil
12 oz. green beans, trimmed and cut into 2-3 pieces
1 lb (approx) eggplant (any kind) cut into 1/2 inch cubes.
3 scallions, thinly sliced
7 oz teriyaki-flavored baked tofu, cut in 1/2 inch cubes
6 T Sriracha Sauce (Chili-Garlic Sauce)
1 lb ground pork
Olive oil spray
salt

Steps:

Put cubed eggplant in bowl and salt generously. Set aside. Brown ground pork. Heat 1 T olive oil in large non-stick skillet. Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl. Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened. Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes. Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.

Stir-Fried Eggplant and Green Beans image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs eggplants (Japanese prefered)
2 teaspoons salt
1/2 lb green beans, trimmed
1/2 cup vegetable stock
2 tablespoons soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1 tablespoon rice wine vinegar or 1 tablespoon cider vinegar
2 teaspoons sugar
2 tablespoons canola oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 dried hot red chili pepper, crumbled
2 teaspoons cornstarch, mixed with
2 tablespoons water
2 tablespoons chopped fresh cilantro

Steps:

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.