Name: Sauteed Eggplant And Green Beans With Garlic
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 eggplants (medium) (,aubergine); 1 bowl green beans; 4 garlic (,chopped); 1 tablespoon salt; 1.5 tablespoons oyster sauce; 1 tablespoon soy sauce; 120 ml water; 1 tablespoon cornstarch; 1 teaspoon sugar

RECIPE ▼ VIDEO ▼

This quick, reduced-oil version of sauteed eggplant and green beans is low in calories and healthy. It takes less than 20 minutes to make. It’s full of garlic, soy sauce and the sweetness of eggplant. It’s the best quick vegetarian dish for the whole family. It’s less greasy and healthier than take-out or Chinese restaurant food.

Sauteed eggplant recipe

This dish is usually made with deep-fried eggplant and green beans in Chinese restaurants. But this recipe is simply sauteed, which is less greasy and low in calories and can make eggplant just as delicious and sweet as in Chinese restaurants. The secret is that after you cut the eggplant, sprinkle it with a bit of salt, stir it evenly and let it sit for about 5 minutes. The eggplant will dry out and lose some water, then pour off the water. This way the eggplant will be just as soft and sweet as fried but will keep its shape and not get mushy.

Ingredients

Eggplant – Any variety can be used for this sauteed eggplant, slender or short and round. It’s important that you cut them the same size so they’re equally ripe and soft when cooked.

Green beans – Like eggplant, green beans need to be cut to the same length so they’re equally ripe and soft when cooked.
Garlic – If you like the taste of garlic, you can put more in. If you don’t like it, you can use it less. You can adjust the amount depending on your personal preferences.
Soy sauce – The most important and commonly used sauce in Chinese or Asian cooking.

Oyster sauce – If you’re vegetarian, you can choose a vegan oyster sauce, which is made from mushrooms.
Cornstarch – It can be replaced by potato starch. It’s mainly used to thicken the sauce and make the food smooth.
Sugar – You can adjust it yourself if you’re making the sauce sweeter. If not, you don’t need it.

How to make:

Cut the eggplants into thick 5cm / 2" slices and then cut each slice into pieces to form rectangles. Make sure they're the same size so they're evenly ripe and soft when cooked.
Place the eggplant in a large container, add 1 tablespoon of salt, stir evenly, and let sit for about 5 to 10 minutes. The eggplant will dry out and lose some water, then pour off the water.
PRO TIP: This way the eggplant will be just as soft and sweet as deep fried, but will keep its shape and not get mushy.
Cut the green beans to a length of 5cm / 2" slices. They need to be the same length so they're equally ripe. Then cut the garlic into small pieces.

Combine soy sauce, oyster sauce, sugar, water and cornstarch in a bowl. Mix well and set aside.

Heat the pan on medium-high heat and add the oil. You need to make sure the pan is hot enough so that the eggplants get a nice brown color as they fry. Don't turn them or stir them, just fry them for 3 minutes when their underside has turned a nice brown color. Change the other side and fry them for another 2 to 3 minutes. Put them on a plate and set them aside.

Add a tablespoon of oil and add the green beans without turning or stirring them. Cover the lid, turn the heat to medium, and wait 2 minutes. Open the lid, stir and cover again for 2 minutes. Green beans take longer to cook than other vegetables. Put them on a plate and set them aside.
Pour a teaspoon of oil and garlic over medium high heat. Garlic needs high heat to sauté to enhance its garlic flavor. Stir-fry for 1 minute or until you smell its aroma, but be careful not to burn it.
Pour in the sauce and stir until it boils. Since cornstarch is included, you must stir or the sauce won't be even.

Then add the eggplant and green beans and stir gently for 2 minutes so they're coated with the sauce. Stir them gently so the eggplant keeps its shape. Otherwise, the eggplant will get slightly mushy. If the sauce is too thick, you can add half a bowl of water to the pan and stir gently to make it even.

Cover the pan and turn off the heat. Leave them in the pan for 1~ 2 more minutes so they can better absorb the sauce and become tastier.
Ready to serve with fried rice or steamed rice.

Other vegetarian dishes:

SPICY CUCUMBER SALAD

Potato Salad With Cucumbers, Corn, And Carrots

Dry Chow Mein Noodles (Vegan)

Mu Shu Vegetable

Easy Asian Crispy Garlic Tofu

Braised Tofu

Watch how to make: