SPICY EGGPLANT AND GREEN BEAN STIR FRY
This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
- Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
- Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
- Add eggplant and green beans and sauté for 2 minutes.
- Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
- Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
- Infuse love and serve immediately.
Nutrition Facts : Calories 83.6, Fat 3.8, SaturatedFat 0.6, Sodium 275.9, Carbohydrate 11.1, Fiber 5.7, Sugar 4.4, Protein 2.5
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
SPICY GREEN BEAN STIR FRY
Make and share this Spicy Green Bean Stir Fry recipe from Food.com.
Provided by fatefellshort0626
Categories One Dish Meal
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients except the green beans, garlic and canola oil. Stir well, until sugar is disolved.
- Heat a wok on high and add canola oil and garlic slices when hot.
- when garlic is browned, remove from the wok. **Note: do not burn garlic. I f garlic is burnt, remove oil and start over.**.
- Add the green beans and stir consistantly for about 2-4 minutes, or until the green beans are browned.
- Add in the sauce mixture. Cook, while stirring for another minute or so.
- When done, drain half the sauce and serve.
Nutrition Facts : Calories 156.9, Fat 7.2, SaturatedFat 0.6, Sodium 2176.7, Carbohydrate 20.4, Fiber 4.1, Sugar 8.6, Protein 5
STIR-FRIED EGGPLANT AND GREEN BEANS
From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 0.6, Sodium 1674.3, Carbohydrate 21.6, Fiber 8.3, Sugar 8.3, Protein 4.1
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