Stir Fried Eggplant And Green Beans Recipes

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

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.