eggplant stir-fry Green Beans
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: Asian
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.
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.
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.
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