Green Bean Turnip And Eggplant Stew Food

GREEN BEAN, TURNIP AND EGGPLANT STEW

Green Bean, Turnip and Eggplant Stew image

Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.

Provided by nemokitty

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups chicken broth, nonfat and low sodium
1 medium onion, minced
2 garlic cloves, minced
3 cups green beans, chopped in 1-inch lengths
3 medium carrots, peeled and sliced
3 cups turnips, diced
3 cups eggplants, diced
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 scallions, minced

Steps:

Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
Serve topped with scallions.

VEGETARIAN EGGPLANT AND GREEN BEAN STEW

Vegetarian Eggplant and Green Bean Stew image

Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com.

Provided by Dancer

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large eggplant
1/2 lb fresh green beans or 1/2 lb frozen green beans
2 (15 ounce) cans stewed or diced tomatoes
1 onion
2 cloves garlic
2 green peppers
salt
pepper
basil
oregano
olive oil

Steps:

Chop the pepper, onion, and garlic and sauté them in olive oil.
Add the seasonings (as much as you like).
Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
Cook them while you take the ends off of the green.
beans and wash them.
Add the green beans and tomatoes to the pot and cover.
Simmer, stirring occasionally, until the beans.
are as soft as you like them.
Serve by itself, with pasta/rice, or with good crusty bread.

Nutrition Facts : Calories 114.2, Fat 0.9, SaturatedFat 0.2, Sodium 20, Carbohydrate 25.9, Fiber 10.3, Sugar 13.3, Protein 5.2

STIR-FRIED GARLIC GREEN BEANS

Stir-Fried Garlic Green Beans image

The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."

Provided by Martha Rose Shulman

Categories vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound green beans, trimmed
Salt to taste
1 tablespoon soy sauce, low-sodium if desired
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1 tablespoon peanut oil or canola oil

Steps:

Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams

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