Stir fried long beans and eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Eggplant, 2 cup (1" cubes) Chinese Long Beans, 2 cup (2 inch pieces)Broad Bean Paste with Chili, 1 tbspSoy sauce (tamari), 1 tbsp Coconut Oil, 1 tbsp Onion, 1, slicedGarlic, 1 cloved (minced)Ginger, 1 tbsp (matchsticks)Rice vinegar, 1 tbsp
Heat oil in a wok and add onion. Stir fry until brown and caramelized, 7-10 minutes. Add garlic and ginger and fry for 30 seconds.
Add cubed eggplant and spread in an even layer. Cook on medium for 5-10 minutes, until eggplant is seared on all sides and almost soft. Add beans and cook for 5 minutes longer, stirring frequently.
Add soy sauce, bean paste, and rice vinegar. Stir to combine and cook for one minute longer. Serve hot with rice.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user CSKULNIK.
Add cubed eggplant and spread in an even layer. Cook on medium for 5-10 minutes, until eggplant is seared on all sides and almost soft. Add beans and cook for 5 minutes longer, stirring frequently.
Add soy sauce, bean paste, and rice vinegar. Stir to combine and cook for one minute longer. Serve hot with rice.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user CSKULNIK.
Nutritional Info Amount Per Serving
- Calories: 109.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 658.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.2 g
- Protein: 3.4 g