Green Beans and Eggplant Stir Fry

Prep Time: 8-10 minutes | Cook Time: 10-15 minutes | Serves 4

Ingredients

• ¼ cup cooking oil, divided
• 1/2 pound green beans, cut into 2-3 inch long pieces
• 1 large globe eggplant, cut into ½” x 2” strips
• 6 cloves garlic, smashed and coarsely chopped
• 1 red bell pepper, de-seeded and sliced
• 2 Tablespoons soy sauce
• 1/8 teaspoon black pepper

Instructions

1. Prep ingredients:  cut green beans into 2-3 inch long pieces, cut eggplant and bell pepper into ½” x 2” strips, remove skin from garlic, smash clove with the side of your knife and coarsely chop. Set aside.
2. In a flat bottomed frying pan, heat 3 tablespoons oil over medium heat.
3. Add green beans to the pan and "shallow fry" them, rolling the beans around slowly until they start to look wrinkly and slightly crisp.
4. Use a slotted spoon to remove them to a plate and set aside.
5. 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.
6. Remove the eggplant from the pan and set aside along with the green beans.
7. Add one tablespoon of the leftover oil in a wok over medium heat.
8. Add the garlic and red bell pepper and cook for a minute.
9. Mix in the green beans, eggplant, soy sauce and pepper.
10. Stir-fry for 1-2 minutes, and serve hot!

Image borrowed and recipe adapted from thewoksoflife.com