Eggplant and Green Beans Smothered
Stir-fried Eggplant and Green Beans is an easy, simple dish to prepare. It is a popular Chinese home style recipe. It requires a quick stir-fry of two main ingredients. After that, the veggies are tossed with soy sauce and white pepper. This is an excellent combination of two very popular Asian side dishes. If you have leftovers from the night before, try freezing some of the sauce for later.
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Servings: 4 servings
Calories: 499kcal
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Ingredients
- 6 Ounces Pork Lean and Ground
- 1 ½ Tablespoon Soy Sauce Your Favorite Kind
- ½ Cup Oil Vegetable Variety
- ½ Cup Breen Beans Fresh and Blanched
- 1 Pound Eggplants Asian Variety, Ends Trimmed and Sliced Thinly
- 8 Cloves Garlic Sliced Thinly
- ½ Cup Basil Leaves Fresh and Roughly Torn
- 2/3 Cup Chicken Stock Homemade Preferable
- 4 ½ Tablespoon Hoisin Sauce
- ¼ Cup Soy Sauce Dark in Color and Your Favorite Kind
- 2 tablespoons Vinegar Black Variety
- 2 tablespoons Chile and Garlic Sauce Sesame Variety
- ¾ teaspoon Cornstarch
- 1 teaspoon Water Warm
- 1 teaspoon Oil
Instructions
- The first thing that you will want to do is place your pork and soy sauce into a large sized bowl and stir thoroughly to combine. Set aside to stand for a couple of minutes.
- Next heat up a large sized skillet placed over high heat. Add in your oil and once your oil is hot enough add in your fresh green beans. Cook for the next 5 to 6 minutes or until your green beans are wrinkled slightly. After this time remove your green beans and set onto a plate lined with paper towels to drain.
- Add in some more oil and add in your eggplants. Cook for the next 4 to 5 minutes or until your eggplant slices are lightly brown in color. Once brown remove and place into a medium sized bowl. Set aside for later use.
- Next add in your garlic and fresh basil. Cook for at least 20 seconds before adding in your lean pork. Continue to cook for an additional1 to 2 minutes.
- Return your eggplant slices back into your skillet along with your homemade chicken stock, hoisin sauce, dark soy sauce, vinegar, Chile sauce and sesame style oil. Stir thoroughly to combine and continue to cook over medium heat for the next 8 to10 minutes or until your eggplant slices are tender to the touch.
- After this time add in your fresh green beans to your pan. Meanwhile add your cornstarch and water to a small sized bowl. Whisk until smooth in consistency and pour into your skillet. Stir to combine.
- Bring your mixture to a boil. Continue to cook for the next 5 minutes or until your mixture is thick in consistency.
- Remove from heat and serve right away.
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Notes
For the best result, use a long Asian eggplant. This variety contains less water and will not release a lot of liquid while cooking. Other varieties may release a bit of liquid when cooked and will need to be drained before serving. The amount of time it takes to cook the vegetables will vary, depending on the type of eggplant and its size and desired degree of doneness. While cooking, you may want to add more sauce, or substitute peanut butter for the sesame paste.
Nutrition
Serving: 4servings | Calories: 499kcal | Carbohydrates: 24g | Protein: 14g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1563mg | Potassium: 580mg | Fiber: 5g | Sugar: 10g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.