Recipe by Sarah Ward
Whip this recipe up on a weeknight when you’re looking to give your family’s tastebuds a wake-up call! Meaty eggplant is the star of this savory, zingy stir-fry, making it an excellent choice for a vegetarian main dish. Add as much (or as little) chili sauce as each person desires.
Yield: 5 servings
- 6 garlic cloves, minced
- 1 Tbsp fresh or dried ground ginger
- 2 limes, juiced
- ¼ cup white vinegar
- 2 Tbsp soy sauce
- 3 Tbsp sugar, honey, or other sweetener
- ½ cup chopped mint
- ½ cup chopped cilantro
- Thai chili peppers, thinly sliced
- 2-4 Tbsp coconut or sesame oil
- 1½ lbs eggplant, cubed or sliced
- ½ lb green beans, cut into bit sized pieces
- 2 bell peppers, thinly sliced
- 3 Tbsp fresh or dried ground ginger
- 3 Tbsp soy sauce
- ½ cup chopped thai or sweet basil
- 2 green onions, thinly sliced
Combine all chili sauce ingredients in a small bowl and set aside. Use the number of chili peppers to your spice preference.
Preheat a large wok or nonstick skillet over medium-high heat. Add in 2 tablespoons of oil and and the eggplant. Cook for 3-5 minutes, stirring, until the eggplant starts to turn translucent.
Continue stirring and add in the green beans and additional oil, if needed. Cook for another 2 minutes. Add in the bell peppers, ginger, and soy sauce and cook for 2 more minutes. Remove from the heat when the beans and peppers just begin to become tender but are still crisp and vibrant in color.
Toss in basil and green onions. Serve over rice or noodles with a generous amount of the chili sauce spooned over the top.