EGGPLANT STRING BEAN STIR-FRY
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.
Provided by Judy
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 690 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SPICY TOFU AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside and keep warm.
- Meanwhile, cut the tofu into 24 pieces and gently press between paper towels to remove the excess liquid; set aside 5 minutes to drain. Put the green beans in a large microwave-safe bowl with 1 tablespoon water. Cover and microwave until bright green and crisp-tender, about 5 minutes. Let cool slightly, then drain. Combine the Sriracha, soy sauce, sugar, fish sauce and 1 tablespoon water in a small bowl; stir to combine.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until browned and slightly crisp, 8 to 10 minutes. Remove to a plate. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the red onion and cook, stirring, until tender, 2 to 3 minutes. Add the green beans and cook, stirring once or twice, until lightly charred, 3 to 5 minutes. Stir in the garlic and cook until softened, about 30 seconds. Return the tofu to the skillet along with the Sriracha mixture and cook, stirring, until well coated, about 30 more seconds. Remove from the heat and stir in the torn basil.
- Divide the rice among plates and top with the stir-fry. Top with the peanuts, a few small basil leaves and more Sriracha.
SPICY EGGPLANT AND GREEN BEAN STIR FRY
This spicy vegan Chinese dish can be served as a side dish or you can add drained tofu and serve as a main dish.
Provided by InnerHarmonyNutriti
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 83.6, Fat 3.8, SaturatedFat 0.6, Sodium 275.9, Carbohydrate 11.1, Fiber 5.7, Sugar 4.4, Protein 2.5
SPICY TURKEY AND GREEN BEAN STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.
- Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.
- Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
- Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.
SPICY GREEN BEAN STIR FRY
Make and share this Spicy Green Bean Stir Fry recipe from Food.com.
Provided by fatefellshort0626
Categories One Dish Meal
Time 12m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients except the green beans, garlic and canola oil. Stir well, until sugar is disolved.
- Heat a wok on high and add canola oil and garlic slices when hot.
- when garlic is browned, remove from the wok. **Note: do not burn garlic. I f garlic is burnt, remove oil and start over.**.
- Add the green beans and stir consistantly for about 2-4 minutes, or until the green beans are browned.
- Add in the sauce mixture. Cook, while stirring for another minute or so.
- When done, drain half the sauce and serve.
Nutrition Facts : Calories 156.9, Fat 7.2, SaturatedFat 0.6, Sodium 2176.7, Carbohydrate 20.4, Fiber 4.1, Sugar 8.6, Protein 5
STIR-FRIED EGGPLANT AND GREEN BEANS
From Martha Rose Shulman. Japanese eggplant is ideal for this recipe but you may use regular eggplant.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 164.2, Fat 7.5, SaturatedFat 0.6, Sodium 1674.3, Carbohydrate 21.6, Fiber 8.3, Sugar 8.3, Protein 4.1
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
More about "spicy eggplant and green bean stir fry food"
CHINESE STIR-FRIED EGGPLANT AND GREEN BEANS
From theplantbasedwok.com
5/5 (5)Category Side DishesCuisine CuisineTotal Time 30 mins
- Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
- In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
- Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
- Add garlic, ginger, and chopped chili and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce, oyster sauce, and white pepper, and toss to combine. Serve hot.
EGGPLANTS AND GREEN BEANS - CHINA SICHUAN …
From chinasichuanfood.com
EXTRA GARLIC GREEN BEAN AND EGGPLANT STIR-FRY
From today.com
STIR-FRIED EGGPLANT AND GREEN BEANS - ANG SARAP
From angsarap.net
SPICY EGGPLANT STIR FRY - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
SPICY EGGPLANT STIR FRY. - THE PRETTY BEE
From theprettybee.com
CHINESE EGGPLANT WITH GARLIC SAUCE - THE …
From thewoksoflife.com
SPICY EGGPLANT AND GREEN BEAN CURRY RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Total Time 25 mins
- Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
- Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.
EGGPLANT AND GREEN BEAN STIR FRY - THE LEAF
From leaf.nutrisystem.com
Servings 4Calories 176 per servingCategory Lunch/Dinner
SPICY EGGPLANT STIR-FRY RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
VIETNAMESE PORK AND GREEN BEAN STIR-FRY RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
GREEN BEAN, EGGPLANT & SHRIMP STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
SPICY STIR-FRIED GREEN BEANS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
QUICK EGGPLANT STIR-FRY RECIPES
From allrecipes.com
AIR FRYER GREEN BEANS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
FLIES' HEAD: A SPICY STIR-FRY FROM TAIWAN - BBC TRAVEL
From bbc.com
SPICY EGGPLANT STIR FRY - PANLASANG PINOY
From panlasangpinoy.com
VEGAN RECIPES ON INSTAGRAM: "SPICY EGGPLANT SHAKSHUKA …
From instagram.com
10 SPICY EGGPLANT RECIPES THAT BRING THE HEAT
From allrecipes.com
ASIAN STYLE GREEN BEAN AND POTATO STIR FRY RECIPE
From food.com
MISO GREEN BEAN AND EGGPLANT STIR-FRY - THE NATURAL …
From thenaturalnurturer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love