Stir-Fried Green Beans with Asian Eggplant, Garlic, and Fried Tofu
This stir-fry works well as a topping over steamed brown rice.
INGREDIENTS | SERVES 4
2 tablespoons soy sauce, or more to taste
1 tablespoon arrowroot
1 tablespoon agave syrup
2 teaspoons toasted sesame oil
1 cup water
3 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound green beans, trimmed
1 Chinese or Japanese eggplant, cut into 2″ long pieces
3 Thai eggplants, quartered
1 (9-ounce) package fried tofu, cut into small pieces
1 bunch scallions, trimmed
Mix the soy sauce, arrowroot, agave, sesame oil, and water together and set aside.
Heat canola oil in a large wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
Add the beans, eggplants, tofu, and scallions and stirfry for 2–3 minutes. If the mixture seems too dry, add a little water.
Stir in the soy sauce mixture and stir to coat vegetables. Keep stirring for about 2 more minutes, or until vegetables are crisp-tender. Remove from the heat and serve.
PER SERVING Calories: 420 | Fat: 26g | Sodium: 520mg | Carbohydrates: 38g | Fiber: 13g | Protein: 17g
About Asian Eggplants
The general eggplant category known as Asian eggplant includes the long, slender, pale purple variety used in Chinese cooking and the slightly plumper and darker purple ones favored in Japan. Thais also favor a small, round, green or white eggplant that resembles plump golf balls or very small green ones that resemble peas. Look for these eggplants in well-stocked supermarkets or in Asian groceries.