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soy sauce light brown sugar black bean sauce with garlic rice vinegar chile-garlic sauce green beans green onions fresh ginger clove garlic canola Chinese dark sesame oil cashews
Viewed: 99 - Published at: 5 years agoIngredients
- 1 Tbs. low-sodium soy sauce
- 2 tsp. light brown sugar
- 1 1/2 tsp. black bean sauce with garlic, such as Kikkoman, optional
- 1 1/2 tsp. unseasoned rice vinegar
- 1 tsp. chile-garlic sauce, such as Huy Fong
- 8 oz. green beans, cut diagonally in thirds
- 2 green onions, chopped ( 1/4 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 3/4-inch pieces (4 cups)
- 1 tsp. dark sesame oil
- 1/4 cup toasted cashews
Method
- To make Sauce: combine all ingredients in small bowl.
- To make Stir-Fry: Blanch green beans in 2 1/2 cups boiling water 4 minutes, or until crisp-tender.
- Drain, reserving cooking liquid.
- Rinse with cold water, and drain well.
- Combine 1/4 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 1/4 cup green bean cooking liquid and Sauce, and cook until heated through.
- Drizzle with sesame oil, and garnish with green onions and cashews.
