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
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