Stir fried long beans and eggplant
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Stir fried long beans and eggplant calories by ingredient
Introduction
Z ZNumber of Servings: 3
Ingredients
-
Eggplant, 2 cup (1" cubes)
Chinese Long Beans, 2 cup (2 inch pieces)
Broad Bean Paste with Chili, 1 tbsp
Soy sauce (tamari), 1 tbsp
Coconut Oil, 1 tbsp
Onion, 1, sliced
Garlic, 1 cloved (minced)
Ginger, 1 tbsp (matchsticks)
Rice vinegar, 1 tbsp
Directions
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.
