stir-fry eggplant with beans

How to Stir-Fry Green Beans and Eggplant: A Complete Guide

Stir-fried green beans and eggplant is a flavorful, versatile dish loved for its tender-crisp texture and savory sauce. Here’s a simple yet delicious recipe to guide you.

Ingredients:

- 200g green beans, trimmed and blanched for 2 minutes

- 1 large eggplant, cut into 1-inch cubes

- 2 cloves garlic, minced

- 1 tbsp soy sauce

- 1 tsp oyster sauce

- ½ tsp sugar

- 1 tbsp vegetable oil

- Optional: chili flakes for heat.

Steps:

1. Prep the veggies: Blanch green beans in boiling salted water until bright green (about 2 mins), then drain. Soak eggplant in salted water for 10 mins to reduce bitterness, pat dry.

2. Stir-fry: Heat oil in a wok over high heat. Add eggplant and stir-fry until golden (5-7 mins). Push aside, sauté garlic until fragrant.

3. Combine: Return green beans to the wok. Add soy sauce, oyster sauce, and sugar. Toss everything evenly for 2 mins until coated.

4. Finish: Adjust seasoning, top with chili flakes if using, and serve hot with rice.

Tips: For a richer taste, add a dash of sesame oil before serving. Blanched beans stay crisp, while fried eggplant soaks up the sauce perfectly—a balanced, healthy meal in under 20 minutes!