Eggplant Stir-Fry with Green Beans and Cashews

By cserumga

Per serving: 183 cal, 4g protein, 13g total fat, 15g carb, 0mg chol, 163mg sodium, 5g fiber

Ingredients

• 1 Tbs. low-sodium soy sauce
• 2 tsp. light brown sugar
• 1 1/2 tsp. black bean sauce with garlic, such as Kikkoman, optional
• 1 1/2 tsp. unseasoned rice vinegar
• 1 tsp. chile-garlic sauce, such as Huy Fong
• 8 oz. green beans, cut diagonally in thirds
• 2 green onions, chopped (1/4 cup),plus 1 Tbs. more for garnish
• 2 tsp. minced fresh ginger
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. plus 1 tsp. canola, peanut, or grapeseed oil, divided
• 3 Chinese, Japanese, or Filipino eggplants, unpeeled, cut into 3/4-inch pieces (4 cups)
• 1 tsp. dark sesame oil
• 1/4 cup toasted cashews

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Sauce: combine all ingredients in small bowl.

2. To make Stir-Fry: Blanch green beans in 2 1/2 cups boiling water 4 minutes, or until crisp-tender. Drain, reserving cooking liquid. Rinse with cold water, and drain well.

3. Combine 1/4 cup green onions, ginger, and garlic in bowl. Set aside.

4. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 Tbs. canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes.

5. Return all eggplant pieces to pan.Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.

6. Add remaining 1 tsp. canola oil to pan, and heat over medium heat. Add ginger mixture, and stir-fry 15 seconds, or until fragrant. Add green beans and eggplant pieces, and stir-fry 1 minute. Add 1/4 cup green bean cooking liquid and Sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.