eggplant stir-fry Green Beans

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but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice.and we discovered it’s a very quick-to-prepare dish for home cooking as well.

eggplant stir-fry Green Beans
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eggplant stir-fry Green Beans

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Chinese
Servings: 3
Calories: 98kcal
Author: Luda huang


  • 1 long purple eggplant cut into strips
  • 1 cups green beans ends trimmed
  • 2 tablespoon peanut oil
  • 1 red chili
  • 2 slices ginger
  • 3 cloves garlic chopped
  • 1 1/2 teaspoon sea salt and pepper to taste
  • 1 tablespoons light soy sauce


  • Blanch green beans in cook water 4 minutes, or until crisp-tender. and drain well.
    eggplant and Green Beans
  • heat the oil over medium heat, , and shallow fry the eggplant using slightly higher heat. It’s done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan.
    eggplant stir-fry Green Beans
  • Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.
    eggplant stir-fry Green Beans


Calories: 98kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 337mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 5mg | Iron: 1mg

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