Long Bean & Eggplant Stirfry

Sometimes when I get my Local Box I have to scratch my head and really think about what to cook with the contents, but this week posed no challenge. As soon as I saw those long beans I knew they would be perfect for a stir fry. I had never had long beans before, but they are just a mutant cousin of the green beans most of us are used to, and can be prepared the same way.

Not into stir fry? Try steaming these beans whole, arranging them like nests, and placing a piece of marinated chicken or fish in the middle. Simple and delicious!

long bean and eggplant

This stir fry is a little bit sweet with a heat that follows. Because it isn’t a sticky, heavy sauce that douses many takeout boxes, the flavor of the vegetables still comes through.

Long Bean & Eggplant Stir Fry
Serves 4

1 cup uncooked brown rice
1/2 pound long beans
2 medium eggplant
2 tablespoons sesame oil
1 clove garlic
2 shallots
1 inch fresh ginger
2 tablespoons soy sauce
3 tablespoons honey
1 teaspoon sriracha
1/3 cup vegetable stock
Juice of half a lime

Prepare rice according to directions on package.
Meanwhile, dice eggplant into small chunks and slice long beans into approximately 1-inch lengths. Finely mince the shallots, garlic, and ginger, and put into a small bowl.
Add the soy sauce, honey, sriracha, stock, lime juice, and remaining sesame oil to the bowl, and whisk to combine.
Heat a wok or large frying pan over medium-high heat. Once heated, reduce to medium and add 1 tablespoon of sesame oil. Add eggplant and beans and cook, stirring often, until vegetables start to soften.
Add sauce and stir to coat. Let cook another 3-5 minutes or so, until the eggplant looks a bit glazed and the sauce has reduced.
Serve over brown rice.


One response to “Long Bean & Eggplant Stirfry

  1. Pingback: Salade de boeuf à la citronnelle – bun bo xao « Cuisine Vietnam

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