Chinese Stir-Fried Eggplant and Green Beans
A delicious home-style Chinese dish: garlicky, tender eggplant cooked with green beans. Hearty, umami-packed, and full of satisfying flavor.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Side Dishes
- Method: Cook
- Cuisine: Cuisine
Ingredients
Scale
- 2 long Chinese purple eggplants, cut into thin strips
- 6 oz (170g) green beans, rinsed and ends trimmed
- 3 tbsp vegetable oil
- 1 half-inch thumb ginger, julienned
- 6 cloves garlic, minced
- 1 red chili pepper, sliced thinly (optional, for heat)
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce/stir-fry sauce*
- 1/8 tsp ground white pepper
- additional salt to taste, if needed
Instructions
- 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 (you want to remove as much moisture as possible).
- In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
- Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
- Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.
Notes
- For gluten-free, use tamari in place of soy sauce.
- *I use Lee Kum Lee brand Vegetarian Stir-Fry Sauce.
