Szechuan Spicy Garlic Eggplant and String Bean Stir Fry

By vealam

Ingredients

• 1/4 cup soy sauce
• 2 tbsp balsamic vinegar or Chinese black vinegar
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp minced fresh ginger
• 1 tsp red pepper flakes
• 2 tbsp olive oil
• 10 cloves garlic, minced
• 2 medium Japanese eggplants, sliced 2-inch thick crosswise and cut into 6 wedges
• 1 lb string beans, trimmed and cut into 1-inch lengths
• 1 tsp sesame oil

Details

Servings 4
Adapted from joanne-eatswellwithothers.com

Preparation

Step 1

In a medium bowl, stir together the soy sauce, vinegar, mirin, sugar, ginger, and red pepper flakes. Set aside.
Heat the olive oil in a large wok over medium-high heat. Add the garlic to the pan and saute for 30-40 seconds or until fragrant. Add the eggplant and string beans to the pan. Saute for 6-8 minutes, or until the eggplant starts to soften, stirring every few minutes. Stir in the sauce. Bring to a simmer and cook until sauce is thickened and eggplant is tender, 3-5 minutes. Remove from heat and stir in sesame oil. Season to taste with salt and black pepper. Serve over brown rice.