Stir-fried eggplant and green beans

[Guest guest]

makes 4 servings

 

1 1/5 pounds eggplant, preferably Japanese eggplant

2 teaspoons salt

1/2 pound green beans, trimmed

1/2 cup vegetable broth

2 tablespoons soy sauce or more to taste

2 tablespoons rice wine or dry sherry

1 tablespoon rice wine vinegar

2 teaspoons sugar

2 tablespoons peanut or canola oil

1 onion, chopped, or 1 bunch of scallions,

white and green parts seperated, chopped

2 garlic cloves, minced

1 tablespoon minced or grated fresg ginger

1 dried hot chile, crumbled

2 teaspoons arrowroot or cornstarch mixed with 2 tablespoons of water

2 tablespoons chopped fesh cilantro

 

1. Preheat oven to 450º

 

2. Pierce Japanese eggplants in several places and place on a baking sheet.

If using one large 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 for 15 to 30 minutes, until sotened.

Remove from heat and when cool enough to handle, skin if desired and dice.

 

3. Bring a large pot of water to a boil. Add the salt and green beans. Cook

for 5 minutes, drain, and transfer beans to a bowl of ice water to cool.

Drain.

 

4. In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar.

Set aside.

 

5. Heat the oil in a wok or large, heavy nonstick skillet over medium-high

heat. Add the onion or the white part of the scallions. Stir for a couple of

minutes, until it begins to soften. Add the garlic and ginger. Stir for

30-60 seconds, until the garlic and ginger smell fragrant. Add the eggplant,

green beans, and chile. Stir together for a minute, then add soy sauce

mixture. Cook, stirring until the eggplant is cooked through and fragrant,

about 3 minutes. Taste and add soy sauce as desired. Add the arrowroot

mixture and stir until glazed.

 

6. Remove from the heat, sprinkle on the cilantro and, if using scallions,

the green part of the scallions.Serve at once.

 

 

I made this just the other night and everyone liked it It served the 5 of

us(2 adults & 3 kids 8 & under).

 

--

Chrissy

Mom to 3 great kids