This vibrant Eggplant & Yard Long Bean Stir-Fry is a quick, easy, and incredibly flavorful dish perfect for a weeknight meal. The combination of tender eggplant, crisp yard long beans, and a savory garlic-ginger sauce creates a symphony of textures and tastes that's sure to become a family favorite. This recipe utilizes readily available ingredients and requires minimal cooking time, making it ideal for even the busiest cooks. The bold flavors are balanced beautifully, offering a satisfying and healthy meal option that's both light and fulfilling.
Forget complicated stir-fries! This recipe simplifies the process, guiding you through each step with clarity and ease. Ready to create this delicious and healthy meal? Let's dive into the detailed, step-by-step instructions below to make this amazing Eggplant & Yard Long Bean Stir-Fry.
Tools Needed
- Wok
- Knife
- Cutting board
Ingredients
- Long skinny eggplant
- Yard long beans (or green beans)
- Salt
- Soy sauce: 1/2 tablespoon
- Oyster sauce (or vegan oyster sauce): 1 teaspoon
- Dark soy sauce: 1/2 teaspoon
- White pepper: 1/4 teaspoon
- Tapioca starch: 1 1/2 teaspoons
- Water: 1/3 cup
- Minced garlic: 1 tablespoon
- Minced ginger: 1/2 tablespoon
- Thai bird chilies (diced): 4
- Fermented black beans (roughly diced): 1/2 tablespoon
- Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Cut eggplant into 3-inch long strips. Pre-season with salt to soften the flesh and prevent oil absorption.
- trim the tips and cut into 3-inch long stalks. Set aside.
- Combine soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch, and water. Stir well.
Step 2. Stir-fry Vegetables
- Heat oil in a wok over medium heat. Add yard beans and stir-fry for a few minutes until slightly tender.
- Remove yard beans from wok. Squeeze out excess moisture from salted eggplant, rinse, and squeeze again. Flip eggplant so the skin side faces down.
- Add eggplant to the wok and stir-fry for 2 minutes over medium heat until soft and tender.
- Add minced garlic, ginger, chilies, and fermented black beans to the wok and stir until fragrant.
Step 3. Combine and Thicken Sauce
- Return yard beans and eggplant to the wok. Pour in the sauce and stir over low heat until thickened.
Step 4. Serve
- Serve hot with white rice.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Pre-seasoning eggplant with salt softens it and reduces oil absorption, resulting in a healthier dish.
- Cook yard beans before eggplant to prevent the eggplant from absorbing too much oil.
- Cooking the eggplant skin-side down helps retain its vibrant purple color.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Can I substitute other vegetables for the eggplant or yard long beans?
Yes! Feel free to use zucchini, green beans, or even bell peppers in place of the eggplant or yard long beans, or a combination.
2. What if I don't have oyster sauce?
Soy sauce and a touch of sugar can be used as a substitute for oyster sauce. It won't be exactly the same, but it will still be delicious.
3. How do I prevent the eggplant from absorbing too much oil?
Salt the sliced eggplant and let it sit for 10-15 minutes before stir-frying. This draws out excess moisture, preventing oil absorption.
This Eggplant & Yard Long Bean Stir-Fry recipe delivers a delicious and healthy meal with minimal effort. The vibrant flavors and satisfying textures will make it a welcome addition to your regular dinner rotation. Enjoy this simple yet impressive Chinese-inspired dish!