nutritional information

Per 3/4-cup serving:

  • Calories: 183
  • Protein: 4 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 163 mg
  • Fiber: 5 g
  • Sugar: 6 g

Eggplant Stir-Fry with Green Beans and Cashews

Eggplant Stir-Fry with Green Beans and Cashews

Serves 4

30 minutes or fewer

They may not get star billing on many restaurant menus, but eggplant stir-fries are Asian favorites. Serve this hearty, saucy dish over steamed rice
  • 1 Tbs. low-sodium soy sauce
  • 2 tsp. light brown sugar
  • 1 ½ tsp. black bean sauce with garlic, such as Kikkoman, optional
  • 1 ½ tsp. unseasoned rice vinegar
  • 1 tsp. chile-garlic sauce, such as Huy Fong
  • 8 oz. green beans, cut diagonally in thirds
  • 2 green onions, chopped (¼ cup),plus 1 Tbs. more for garnish
  • 2 tsp. minced fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 2 Tbs. plus 1 tsp. canola, peanut, or grapeseed oil, divided
  • 3 Chinese, Japanese, or Filipino eggplants, unpeeled, cut into ¾-inch pieces (4 cups)
  • 1 tsp. dark sesame oil
  • ¼ cup toasted cashews

1. To make Sauce: combine all ingredients in small bowl.

2. To make Stir-Fry: Blanch green beans in 2 1/2 cups boiling water 4 minutes, or until crisp-tender. Drain, reserving cooking liquid. Rinse with cold water, and drain well.

3. Combine 1/4 cup green onions, ginger, and garlic in bowl. Set aside.

4. Heat 1 Tbs. canola oil in large skillet or wok over medium-high heat. Add 2 cups eggplant pieces, and stir-fry 6 minutes, or until browned. Transfer to bowl. Add 1 Tbs. canola oil and remaining 2 cups eggplant pieces to pan, and stir-fry 6 minutes.

5. Return all eggplant pieces to pan.Season with salt, if desired, and stir-fry 3 minutes. Cover pan, reduce heat to medium, and cook 5 minutes, or until tender. Transfer to bowl.

6. Add remaining 1 tsp. canola oil to pan, and heat over medium heat. Add ginger mixture, and stir-fry 15 seconds, or until fragrant. Add green beans and eggplant pieces, and stir-fry 1 minute. Add 1/4 cup green bean cooking liquid and Sauce, and cook until heated through. Drizzle with sesame oil, and garnish with green onions and cashews.

July/August 2013 p.68

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Everyone really enjoyed this. We love eggplant but almost never order it in Asian restaurants because it tends to be to greasy. This one is a keeper.

jen lynch - 2014-08-24 16:31:45


Nancy SIme - 2013-08-21 15:28:07

My husband used to HATE eggplant. Recently we have been trying to be a little more adventurous and he decided it was time to try again. He found this recipe and we are so glad to have come across it! This is truly delicious. As Emeril would say, BAM!

Sam - 2013-07-25 20:15:42

This is so amazing, I have made it twice! One time, I substituted asparagus for the eggplant. It is so delicious!

Wylie - 2013-07-09 15:39:59