This Chinese eggplant string bean stir-fry is an easy, delicious dish with only 10 ingredients, most of which you probably already have in your pantry.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Vegetables
Cuisine: Chinese
Servings: 4servings
Calories: 175kcal
Author: Judy
Ingredients
¼cupoil
8oz.green beans(cut into 2-3 inch long pieces)
1long purple eggplant(approx. 8 oz/225g, cut into ½” x 2” strips)
In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It’s done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.