Eggplants are one of my favorite vegetables. They contain large amounts of fiber, good for digestion and phytonutrients that are heart friendly. Eggplants tend to soak up a great deal of oil, steaming them prior to tossing in sesame oil helps use much lesser oil while, still providing the perfect flavour. Green beans add nutritional goodness, colour and compliment the gorgeous flavour eggplants provide to this Stir Fry. Coming together quickly after the vegetables have been steamed, this quick Stir Fry is great with Rice or Noodles.
Steamed Eggplant with Green Beans Stir Fry
(Vegan, gluten-free and nut free. Substitute coconut Aminos in place of soy sauce to avoid soy.)
Large Eggplant, cut into long strips – 2 cups
Green Beans, trimmed (fresh or frozen) – 1 cup
Sesame Oil – 2 teaspoons Pinch of salt
Garlic Cloves, minced – 1 tablespoon
Ginger Root, minced – 1/2 tablespoon
Fresh Red Chillie, minced – 1 teaspoon
Soy Sauce – 3 tablespoons green onions
Scallions, thinly sliced- 1/2 cup (optional, for garnishing)
Water – 4 cups + Salt
Boil water in a large pot with a dash of salt.
Toss in the eggplant strips until cooked but firm, approximately (7 – 10 minutes).
Drain the eggplant and add the green beans to the boiling water for 6 to 7 minutes until lightly cooked.
Drain the beans.
In the meanwhile heat the sesame oil in a deep wok and add the green beans.
Cook until the surface of the green beans blisters and turns golden, about 6 to 7 minutes.
Mix the soy sauce with the minced chillie, garlic and ginger in a bowl in the meanwhile.
Add the eggplant strips to the wok with green beans.
Pour the flavoured soy sauce mixture over the vegetables.
Stir everything together on full heat to mix in flavours.
Take off the heat and sprinkle with scallions if using.
Serve warm along with fried rice or noodles.