Spicy Eggplant And Green Bean Stir Fry

Total Time: 20 mins Preparation Time: 12 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 large eggplants or 2 japanese eggplants
• 1 cup green beans, cut into 2-inch length
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1/2 teaspoon ginger, minced
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 tablespoon tamari soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon coconut sugar
• 1/4 cup scallion, sliced
• 4 shiso leaves (japanese basil) (optional)
• 1 dash nanami togarashi (optional)

Recipe

• 1 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.
• 2 cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. drain and set aside.
• 3 heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
• 4 add eggplant and green beans and sauté for 2 minutes.
• 5 add rice wine, tamari, chili sauce and sugar and mix. cover and cook for a few more minutes until the vegetables are soft.
• 6 transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
• 7 infuse love and serve immediately.