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.
Recipe by Sarah Ward.