Spicy Eggplant And Green Bean Curry Recipes

EGGPLANT STRING BEAN STIR-FRY

Eggplant String Bean Stir-fry image

This Chinese eggplant string bean stir-fry is an easy, delicious dish with only 10 ingredients, most of which you probably already have in your pantry.

Provided by Judy

Time 40m

Number Of Ingredients 10

Ingredients

¼ cup oil
8 oz. green beans ((cut into 2-3 inch long pieces))
1 long purple eggplant ((approx. 8 oz/225g, cut into ½" x 2" strips))
2 slices ginger ((julienned))
6 cloves garlic ((smashed and coarsely chopped))
1 red holland chili ((de-seeded and sliced; you can also substitute some red bell pepper if you want the dish to be mild))
2 tablespoons light soy sauce
1 tablespoon oyster sauce ((or vegetarian oyster sauce))
Salt ((to taste))
1/8 teaspoon ground white pepper

Steps:

In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It's done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.

Nutrition Facts : Calories 175 kcal, Carbohydrate 11 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 690 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SPICY EGGPLANT AND GREEN BEAN CURRY

Spicy Eggplant and Green Bean Curry image

A recipe I love based on one from the March 2007 issue of Bon Appetit magazine, in the Readers' Quick Recipes section, attributed to Nick Vidargas of Sacramento, California. The intro states, "This fresh and sophisticated dish would be a delicious vegetarian entree for two -- just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket."

Provided by mersaydees

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons vegetable oil, divided
4 garlic cloves, chopped
1 tablespoon choppped peeled fresh ginger
1 eggplant, peeled, cut into 2x12x12-inch sticks (14 to 16 ounces)
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon lime zest
1 teaspoon thai green curry paste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons of fresh mint, chopped

Steps:

In large skillet over medium-high heat, heat 4 tablespoons oil. Add garlic and ginger, stirring 30 seconds.
Add eggplant and green beans. cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
In same skillet, add 1 tablespoon oil, lime peel, and curry paste; stir 15 seconds.
Add coconut milk; bring to boil, whisking until smooth.
Return vegetables to skillet; saute until sauce thickens enough to coat vegetables, about 3 minutes.
Season with salt.
Toss in onions, cilantro, and mint.

Nutrition Facts : Calories 317.4, Fat 29.5, SaturatedFat 13, Sodium 16.9, Carbohydrate 14.4, Fiber 6, Sugar 4.9, Protein 3.9

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