Best 5 Stir Fried Eggplant And Green Beans With Tofu And Chili Garlic Sauce Recipes

STIR-FRIED EGGPLANT AND GREEN BEANS WITH TOFU AND CHILI-GARLIC SAUCE

Steps:

• Put cubed eggplant in bowl and salt generously. Set aside. Brown ground pork. Heat 1 T olive oil in large non-stick skillet. Add green beans and stir-fry until coated, about 30 seconds. Add 2 T water to skillet, cover, and cook until beans are almost crisp-tender and water evaporates, about 2 minutes. Transfer green beans to a bowl. Use paper towels to dry moisture from eggplant. Put in grill basket and spray with olive oil spray (over sink). Grill outside until browned in some spots and softened. Spray large non-stick pan with olive oil. Add eggplant and stir-fry until tender about 1 minute. Add scallions and stir-fry until scallions are fragrant, about 30 seconds. Return green beans to skillet; add tofu and browned pork and stir-fry until heated through, about 2 minutes. Mix chili-garlic sauce and 4 T water in a small bowl. Pour into skillet and stir-fry vegetables and tofu gently until lightly coated, about 1 minute. Season to taste with salt. Serve on rice.

STIR-FRIED BEANS WITH TOFU AND CHILES

Steps:

• Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and cornstarch slurry in another. Have all ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the oil to the wok or pan and swirl the pan so that the oil coats the sides, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add beans and white parts of the scallions, and stir-fry for 2 minutes. Add salt and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender. Return tofu to the wok along with scallion greens, cilantro and cornstarch slurry. Stir together just until lightly glazed, and remove from heat. Serve with hot grains or noodles.

SZECHUAN-STYLE EGGPLANT AND TOFU IN CHILI BEAN SAUCE

Steps:

• Heat a wok with the oil over a high heat. Stir-fry the garlic and ginger for about 30 seconds.
• Add the eggplant to the wok and continue frying for 2-3 minutes.
• Pour over 500ml of water, followed by the chilli bean sauce, soy sauce and tofu. Simmer for another 1-2 minutes, garnish with spring onions and serve immediately with steamed rice.

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

SPICY EGGPLANT AND GREEN BEAN STIR FRY

Steps:

• Cook green beans in salted boiling water for a few minutes. Do not overcook. Drain and rince in cold water or submerge in ice water to stop further cooking.
• Cut the eggplant into bite size pieces and soak in water for 10 minutes to remove the bitterness. Drain and set aside.
• Heat oil in a non-stick frying pan and sauté garlic and ginger until fragrant.
• Add eggplant and green beans and sauté for 2 minutes.
• Add rice wine, tamari, chili sauce and sugar and mix. Cover and cook for a few more minutes until the vegetables are soft.
• Transfer to plates and sprinkle scallions, shiso and nanami togarashi (if using) on top.
• Infuse love and serve immediately.