Eggplant Stir-Fry with Green Beans (health benefits) and Cashews (SERVES 4 | 30 MINUTES OR LESS)
Eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice.
1 Tbs. low-sodium soy sauce
2 tsp. light-brown sugar
1 ½ tsp. black bean sauce with garlic, optional
1 ½ tsp. unseasoned rice vinegar
1 tsp. chile-garlic sauce
8 oz. green beans, cut diagonally in thirds
2 green onions, chopped (
¼ cup), plus 1 Tbs. more for garnish
2 tsp. minced fresh ginger
1 clove garlic, minced (1 tsp.)
2 Tbs. plus 1 tsp. canola, peanut, or grapeseed oil, divided
3 Chinese, Japanese, or Filipino eggplants, unpeeled, cut into
¾-inch pieces (4 cups)
1 tsp. dark sesame oil
¼ cup toasted cashews
To make Sauce: combine all ingredients in small bowl.
To make Stir-Fry: Blanch green beans in 2 ½ cups boiling water 4 minutes, or until crisp-tender. Drain, reserving cooking liquid. Rinse with cold water, and drain well.
Combine ¼ cup green onions, ginger, and garlic in bowl. Set aside.
Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat.
Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 Tbs. canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes.
Return all eggplant pieces to pan. Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.
Add remaining 1 tsp. canola oil to pan, and heat over medium heat. Add ginger mixture and stir-fry 15 seconds, or until fragrant. Add green beans and eggplant pieces, and stir-fry 1 minute. Add ¼ cup green bean cooking liquid and sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.