We were in the mood for a simple, vegetarian stir fry the other day, and we had some fresh Green Beans and an Asian Eggplant from our CSA…so we decided to feature those two ingredients! In fact, we featured them so much so that we didn’t add any tofu or chicken to the party…and the result was delicious! That said, this dish would accept a protein if you like, so don’t limit yourself unnecessarily. Heck, you can also add/subtract veggies (mushrooms or shredded carrots come to mind as great additions) to really make this your own!
Anyway, this dish wound up presenting us with a good level of spiciness from the sriracha infused sauce and some subtle sweetness from the sautéed garlic and eggplant. It can be a main and stand on its own (with or without protein)…or it can be a side dish to pair with an Asian Marinated Grilled Pork or a Honey Lemongrass Grilled Chicken entree!
Time: 30 Minutes
- Asian Eggplant
- Green Beans
- Sriracha (we used Garlic Sriracha)
- Soy Sauce
- 1 Tablespoon Water
- 1 Tablespoon Corn Starch
- Peel and slice your Garlic. Then combine your oil, sriracha, and sliced garlic in your wok.
- Cut the tops off your beans. Then rinse your beans, and set aside.
- Cut the top off your eggplant, and then cut it in half longways. Cut each half into 1-2 inch slices.
- Heat your wok, and when your oil runs freely, add your beans and eggplant. Stir fry for about 10 minutes until your ingredients soften, and your eggplant flesh changes colour.
- Add in some soy sauce, and stir fry for a little longer until your beans are cooked to your desired texture.
- Combine your water and corn starch together in a little cup, and stir to fully incorporate. Then, pour it into your wok. Stir fry a little longer while your sauce thickens. Once your sauce coats your veggies and thickens, you’re done!
- Plate, devour, and enjoy!