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.
Eggplant Stir-fry Recipe from Bonnie Plants on Vimeo.
Yield: 5 servings
Ingredients
Chili Sauce
- 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
 
Ingredients
Stir-fry
- 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 or 2-3 Sweet Heat 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
 
Instructions
- 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.
 
Recipe by Sarah Ward.


                                
                              
                                
                              
                                
                              
                                
                              
                                      
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