Chinese Eggplant and Green Bean Stir-Fry

Name: Chinese Eggplant and Green Bean Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz green beans; 1 long purple eggplant; 1/4 cup cooking oil; 2 slice ginger; 6 clove garlic cloves; 1 red Holland chili; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1/4 tsp salt; 1/8 tsp ground white pepper

Tender eggplant and blistered green beans are tossed with garlic, ginger, chili, soy sauce, and oyster sauce for a savory Chinese-style stir-fry. It is bold, aromatic, and perfect with a bowl of steamed rice.

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

green beans
8 oz
long purple eggplant
1
cooking oil
0.3 cup
ginger
2 slice
garlic cloves
6 clove
red Holland chili
1
light soy sauce
2 tbsp
oyster sauce
1 tbsp
salt
0.3 tsp
ground white pepper
0.1 tsp

Step-by-Step Instructions

Trim the green beans and cut them into bite-size lengths if needed. Heat the cooking oil in a flat-bottomed pan over medium heat. Add the beans and shallow-fry, turning often, until the skins look blistered and slightly wrinkled. Transfer to a plate with a slotted spoon.

Cut the eggplant into evenly sized strips or wedges. Increase the heat to medium-high and fry the eggplant in the same oil, turning as needed, until the edges are lightly browned and the flesh is tender. Remove and set aside with the green beans.

Pour off excess oil, leaving about 1 tbsp in the pan or wok. Add the ginger, garlic, and sliced red chili, then stir-fry for about 30 seconds until fragrant. Return the green beans and eggplant to the pan.

Add the light soy sauce, oyster sauce, salt, and white pepper. Toss everything together over medium-high heat for 1-2 minutes, just until the vegetables are evenly coated and glossy. Serve hot.

Chef's Tips

Use Chinese or Japanese eggplant if available; their thin skins and tender flesh cook quickly. Keep the oil hot enough so the eggplant browns instead of soaking up too much oil. For a vegetarian version, replace oyster sauce with vegetarian oyster sauce or mushroom stir-fry sauce.