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.
Ingredients
- 2 eggplants (medium) ,aubergine
- 1 bowl green beans
- 4 garlic ,chopped
- 1 tablespoon salt
SAUCE:
- 1.5 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 120 ml water
- 1 tablespoon cornstarch
- 1 teaspoon sugar
Instructions
PREPARE VEGETABLES:
- Wash and 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 at least 5 to 10 minutes. At the same time, you can prepare green beans.
- 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.
- When the eggplants are dried out and have lost some water, you need to drain the water. This way the eggplants will be as soft and sweet as fried.
MIXED SAUCE:
- Combine soy sauce, oyster sauce, sugar, water and cornstarch in a bowl. Mix well and set aside.
SAUTEED EGGPLANT AND GREEN BEANS:
- Heat the pan on medium-high heat and add the oil. Add eggplant, don't turn 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 stir for 1 minute. Cover the lid, turn the heat to medium, and wait 2 minutes. Open the lid, stir and cover again for 2 minutes. 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.
- 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.
Video
Nutrition Information:
Serving: 100g Calories: 101kcal (5%) Carbohydrates: 23g (8%) Protein: 4g (8%) Fat: 1g (2%) Sodium: 2915mg (127%) Potassium: 734mg (21%) Fiber: 9g (38%) Sugar: 11g (12%) Vitamin A: 73IU (1%) Vitamin C: 8mg (10%) Calcium: 42mg (4%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
