Eggplant Stir Fry with Green Beans
Full of flavour, colour and texture. What every meal should have.
Full of flavour, colour and texture. What every meal should have.
Servings 1 Portion
Ingredients
- 2 medium eggplants aubergine cut into chunks
- 2 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 large red chilli deseeded if you want it cooler
- 1 tbsp chili sauce I like it hot
- 2 cloves garlic
- 150 g green beans
- ½ small onion chopped into small chunks
- 2 tsp sugar
- 1 knob unsalted butter
Instructions
- Place a wok or good frying pan over a high heat and add a little vegetable oil.
- When hot, add the chilli and garlic and stir fry for 30 seconds.
- Add the chopped eggplant to the wok and mix thoroughly.
- Add ¼ cup of tap water to the wok and allow the eggplant to cook for about 5 minutes until it is soft.
- Add the oyster sauce, light soy sauce, most of the onion (leave some for garnish) and the sugar to the wok.
- Stir everything together gently and continue to stir fry until it just starts to stick.
- Add the chilli sauce and stir in well.
- Time to cook the nbeans as well. Bring apan of salted water to the boil and add the green beans. Reduce to a simmer and cook for 4 – 5 minutes. Drain the water and add a knob of butter and cook again for about 2 minutes until the butter has melted and coated the beans.
- Add a further ¼ cup of tap water to the wok which should help clean and deglaze it creating an amazing rich sauce.
- Remove from the heat and turn off.
- Add the chopped basil and a left over onion and serve immediately on a bed of steamed rice.
Nutrition
Calories: 362kcal | Carbohydrates: 84g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1848mg | Potassium: 2369mg | Fiber: 29g | Sugar: 53g | Vitamin A: 746IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 3mg