Japanese Eggplant & Green Beans in Garlic Sauce
- Number of Servings: 6
Ingredients
1 lb. green beans2-3 medium Japanese eggplants (about 1 lb.)2 TB white wine2 TB rice vinegar2 TB soy sauce, low sodium1 TB hoisin sauce2 tsp. sesame oil1 tsp. sugar1/4 tsp. ground ginger (or use fresh)2 TB olive oilminced garlic, about 4 cloves4 scallions, diced
Cut green beans into 1 inch pieces.
Cut eggplant into long strips and cut those into 2 inch pieces.
In small bowl mix the wine, rice vinegar, soy sauce, hoisin sauce, sesame oil, sugar and ginger.
In a large, nonstick skillet, heat olive oil over medium high heat. Add eggplant & green beans & cook until they start to brown-- about 5 min. Add garlic and stir fry for about 1 min more.
Reduce heat to medium & add sauce. Stir and cover for 3-4 min until vegetables soften. Add scallions, increase heat to medium-high & stir fry for 1 min.
Serve over brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Cut eggplant into long strips and cut those into 2 inch pieces.
In small bowl mix the wine, rice vinegar, soy sauce, hoisin sauce, sesame oil, sugar and ginger.
In a large, nonstick skillet, heat olive oil over medium high heat. Add eggplant & green beans & cook until they start to brown-- about 5 min. Add garlic and stir fry for about 1 min more.
Reduce heat to medium & add sauce. Stir and cover for 3-4 min until vegetables soften. Add scallions, increase heat to medium-high & stir fry for 1 min.
Serve over brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 94.4
- Total Fat: 2.0 g
- Cholesterol: 0.1 mg
- Sodium: 324.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 5.4 g
- Protein: 3.2 g
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