Stir-Fried Eggplant and String Beans
Ingredients
- 2 long Chinese purple eggplants
- 6 oz green beans
- 4 tbsp vegetable oil
- 1 half-inch thumb ginger
- 6 cloves garlic
- 1 red chili pepper, optional
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce or stir-fry sauce
- 1/8 tsp ground white pepper
- salt to taste
Preparation
Cut eggplants into thin strips about 1/4 inch in width, place in a bowl, and sprinkle liberally with salt.
Add enough water to cover and let soak in the salt water for 15 minutes.
Drain and pat dry to remove as much moisture as possible.
In a wok or skillet, heat 3 tablespoons of oil over medium heat.
Add the eggplant strips and fry until tender, about 4-5 minutes.
Remove from pan and set aside.
Add the remaining 1 tablespoon of oil and green beans, and fry for 5 minutes until the surface is wrinkled.
Remove from pan.
Add garlic, ginger, and chopped chili, and stir-fry for one minute until fragrant.
Then return the green beans and eggplant to the pan.
Stir in soy sauce, oyster sauce, and white pepper, and toss to combine.
Serve hot.
Tips
This dish is perfect served with rice or noodles.
