Stir-fried Eggplant with Green Beans
Stir-fried Eggplant with Green Beans
Ingredients
- 250 g eggplant, cut into 2-3 inch segments, then sliced lengthwise into 2-4 pieces
- 200 g green beans, trimmed
- 3 teaspoons red chili pepper, chopped
- 2 teaspoons garlic, sliced
- 1 teaspoon ginger, chopped
- 2 tablespoons cooking oil, as needed for stir-frying
- 1/3 teaspoon chicken bouillon
- 3 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon salt
Instructions
- 1
Heat a wok over high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, add the cut eggplant.
⏱️ 2 min
- 2
Stir fry the eggplant over high heat, tossing frequently, until it has softened, about 3-5 minutes. Remove the softened eggplant from the wok and set aside.
⏱️ 5 min
- 3
Add the remaining 1 tablespoon of cooking oil to the same wok. Add the green beans and stir fry over high heat for 1 minute.
⏱️ 2 min
- 4
Add the chopped red chili pepper, sliced garlic, and chopped ginger to the wok with the green beans. Continue to stir fry over high heat until the aromatics become fragrant, about 1 minute.
⏱️ 1 min
- 5
Return the stir-fried eggplant to the wok with the green beans and aromatics.
⏱️ 1 min
- 6
Add the chicken bouillon, light soy sauce, oyster sauce, and salt to the wok.
⏱️ 1 min
- 7
Mix all ingredients well with a spatula over high heat, ensuring everything is thoroughly combined and heated through. Continue to stir fry for another 2-3 minutes.
⏱️ 3 min
- 8
Once thoroughly mixed and cooked, the dish is done. Dish it up and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Eggplant with Green Beans
- 250 g eggplant, cut into 2-3 inch segments, then sliced lengthwise into 2-4 pieces
- 200 g green beans, trimmed
- 3 teaspoons red chili pepper, chopped
- 2 teaspoons garlic, sliced
- 1 teaspoon ginger, chopped
- 2 tablespoons cooking oil, as needed for stir-frying
- 1/3 teaspoon chicken bouillon
- 3 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon salt
Instructions
- 1
Heat a wok over high heat. Add 1 tablespoon of cooking oil. Once the oil is shimmering, add the cut eggplant.
⏱️ 2 min - 2
Stir fry the eggplant over high heat, tossing frequently, until it has softened, about 3-5 minutes. Remove the softened eggplant from the wok and set aside.
⏱️ 5 min - 3
Add the remaining 1 tablespoon of cooking oil to the same wok. Add the green beans and stir fry over high heat for 1 minute.
⏱️ 2 min - 4
Add the chopped red chili pepper, sliced garlic, and chopped ginger to the wok with the green beans. Continue to stir fry over high heat until the aromatics become fragrant, about 1 minute.
⏱️ 1 min - 5
Return the stir-fried eggplant to the wok with the green beans and aromatics.
⏱️ 1 min - 6
Add the chicken bouillon, light soy sauce, oyster sauce, and salt to the wok.
⏱️ 1 min - 7
Mix all ingredients well with a spatula over high heat, ensuring everything is thoroughly combined and heated through. Continue to stir fry for another 2-3 minutes.
⏱️ 3 min - 8
Once thoroughly mixed and cooked, the dish is done. Dish it up and serve immediately.