Eggplant String Bean Stir Fry Food

SPICY EGGPLANT AND GREEN BEAN STIR FRY

Steps:

• Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
• Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
• Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
• Add eggplant and green beans and sauté for 2 minutes.
• Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
• Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
• Infuse love and serve immediately.

ZUCCHINI, STRING BEAN AND EGGPLANT STEW

Steps:

• In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.

STIR-FRIED EGGPLANT AND GREEN BEANS

Steps:

• Preheat oven to 450°.
• Pierce the eggplant in several places and place on a baking sheet.
• *If using a large globe eggplant, cut in half lengthwise and score the cut side down to the skin, being careful not to pierce the skin.
• Place on an oiled baking sheet, cut side down.
• Bake 15 to 30 minutes, until softened.
• Remove from the heat and when cool enough, peel and dice.
• Bring a large pot of water to a boil; add in salt and green beans; cook 5 minutes; drain, and transfer the beans to a bowl of ice water to cool; drain.
• In a small bowl, combine the stock, soy sauce, wine, vinegar, and sugar; set aside.
• Heat the oil in a wok or large nonstick skillet over med-high heat.
• Add in the onion; stir a couple of minutes until it begins to soften.
• Add in the garlic and ginger; stir 30-60 seconds, until the garlic/ginger smell fragrant.
• Add in the eggplant, green beans, and chile; stir for a minute, then add in the soy sauce mixture.
• Cook, stirring, until the eggplant is cooked through and fragrant (3 minutes).
• Taste and add soy sauce as desired.
• Add in the cornstarch mixture and stir until glazed.
• Remove pan from heat; sprinkle with cilantro; serve immediately.