Green Beans and Eggplant Stir-Fry
A quick and easy stir-fry recipe featuring fresh green beans and eggplant in a flavorful sauce
10m
Prep Time
10m
Cook Time
4
Servings
Ingredients
1 pound fresh green beans, trimmed and cut into bite-sized pieces
2 medium eggplants, peeled and cut into bite-sized pieces
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon cornstarch
1/4 cup vegetable broth
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Instructions
Step 1
1. Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
Step 2
2. Add the green beans and eggplant to the pan and stir-fry for 3-4 minutes, or until they are tender-crisp.
Step 3
3. Add the garlic and ginger to the pan and stir-fry for an additional 30 seconds.
Step 4
4. In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, vegetable broth, sugar, and red pepper flakes.
Step 5
5. Pour the sauce over the vegetables in the pan and stir-fry for 1-2 minutes, or until the sauce has thickened and the vegetables are coated.
Step 6
6. Season with salt and pepper, to taste.
Step 7
7. Remove from heat and serve hot.