Trending Stir-fried Eggplant with Green Beans
Trending Stir-fried Eggplant with Green Beans
Ingredients
For the Vegetables
- 2 eggplant, medium-sized
- 1/2 pound green beans, trimmed
- 4 cups vegetable oil, for deep frying, or as needed
For the Stir-fry Sauce
- 3 teaspoons red chili pepper, sliced
- 2 teaspoons garlic, chopped
- 1 teaspoon ginger, minced
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1/3 teaspoon salt
- 1/3 teaspoon MSG
- 3 teaspoons garlic, chopped, for later addition
Instructions
- 1
Prepare the eggplant: Wash the eggplants thoroughly. First, cut them into thick rounds, approximately 1/2 inch thick. Then, slice each round into long strips, about 1/2 inch wide and 2-3 inches long.
⏱️ 5 min
- 2
Heat the oil for deep frying: In a large wok or deep pot, add the vegetable oil. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). A small piece of eggplant should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 3
Deep fry the eggplant: Carefully add the eggplant strips to the hot oil in batches, ensuring not to overcrowd the wok. Deep fry over low to medium heat, stirring occasionally, until the eggplant turns golden brown and is tender, about 3-5 minutes per batch. Remove the fried eggplant from the oil using a slotted spoon or spider and place it on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 8 min
- 4
Deep fry the green beans: In the same hot oil, carefully add the trimmed green beans. Deep fry them until they are cooked through and slightly blistered, about 2-3 minutes. Remove the fried green beans from the oil using a slotted spoon or spider and place them on a paper towel-lined plate to drain. Set aside.
⏱️ 4 min
- 5
Rinse the vegetables: Place the deep-fried eggplant and green beans together in a colander. Carefully pour boiling water over them to rinse off excess oil. This step helps to reduce the greasiness of the dish. Drain well.
⏱️ 2 min
- 6
Prepare the sauce base: Drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat. Add the sliced red chili pepper, 2 teaspoons of chopped garlic, and the minced ginger. Stir fry these aromatics until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min
- 7
Add seasonings: To the wok with the aromatics, add the light soy sauce, dark soy sauce, oyster sauce, salt, and MSG. Stir fry the sauce mixture for 1 minute to combine and deepen the flavors.
⏱️ 1 min
- 8
Combine vegetables and sauce: Add the rinsed, deep-fried eggplant and green beans to the wok. Also, add the additional 3 teaspoons of chopped garlic.
⏱️ 1 min
- 9
Final stir fry: Increase the heat to high. Mix all the ingredients well with a spatula, ensuring the vegetables are thoroughly coated with the sauce. Continue to stir fry for 1-2 minutes until everything is heated through and well combined.
⏱️ 2 min
- 10
Serve: Dish up the stir-fried eggplant and green beans immediately. Serve hot with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Trending Stir-fried Eggplant with Green Beans
For the Vegetables
- 2 eggplant, medium-sized
- 1/2 pound green beans, trimmed
- 4 cups vegetable oil, for deep frying, or as needed
For the Stir-fry Sauce
- 3 teaspoons red chili pepper, sliced
- 2 teaspoons garlic, chopped
- 1 teaspoon ginger, minced
- 3 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1/3 teaspoon salt
- 1/3 teaspoon MSG
- 3 teaspoons garlic, chopped, for later addition
Instructions
- 1
Prepare the eggplant: Wash the eggplants thoroughly. First, cut them into thick rounds, approximately 1/2 inch thick. Then, slice each round into long strips, about 1/2 inch wide and 2-3 inches long.
⏱️ 5 min - 2
Heat the oil for deep frying: In a large wok or deep pot, add the vegetable oil. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). A small piece of eggplant should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 3
Deep fry the eggplant: Carefully add the eggplant strips to the hot oil in batches, ensuring not to overcrowd the wok. Deep fry over low to medium heat, stirring occasionally, until the eggplant turns golden brown and is tender, about 3-5 minutes per batch. Remove the fried eggplant from the oil using a slotted spoon or spider and place it on a paper towel-lined plate to drain excess oil. Set aside.
⏱️ 8 min - 4
Deep fry the green beans: In the same hot oil, carefully add the trimmed green beans. Deep fry them until they are cooked through and slightly blistered, about 2-3 minutes. Remove the fried green beans from the oil using a slotted spoon or spider and place them on a paper towel-lined plate to drain. Set aside.
⏱️ 4 min - 5
Rinse the vegetables: Place the deep-fried eggplant and green beans together in a colander. Carefully pour boiling water over them to rinse off excess oil. This step helps to reduce the greasiness of the dish. Drain well.
⏱️ 2 min - 6
Prepare the sauce base: Drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat. Add the sliced red chili pepper, 2 teaspoons of chopped garlic, and the minced ginger. Stir fry these aromatics until fragrant, about 30 seconds to 1 minute.
⏱️ 2 min - 7
Add seasonings: To the wok with the aromatics, add the light soy sauce, dark soy sauce, oyster sauce, salt, and MSG. Stir fry the sauce mixture for 1 minute to combine and deepen the flavors.
⏱️ 1 min - 8
Combine vegetables and sauce: Add the rinsed, deep-fried eggplant and green beans to the wok. Also, add the additional 3 teaspoons of chopped garlic.
⏱️ 1 min - 9
Final stir fry: Increase the heat to high. Mix all the ingredients well with a spatula, ensuring the vegetables are thoroughly coated with the sauce. Continue to stir fry for 1-2 minutes until everything is heated through and well combined.
⏱️ 2 min - 10
Serve: Dish up the stir-fried eggplant and green beans immediately. Serve hot with steamed rice.