Vegetarian

Stir fried long beans and eggplant is for Side Dish.

Stir fried long beans and eggplant takes 10 minutes to prepare.

Stir fried long beans and eggplant takes 20 minutes to cook.

Stir fried long beans and eggplant makes 3 servings.

The ingredients for Stir fried long beans and eggplant are:

Eggplant, 2 cup (1" cubes)
Chinese Long Beans, 2 cup (2 inch pieces)
Broad Bean Paste with Chili, 1 tbsp
Soy sauce (tamari), 1 tbsp
Coconut Oil, 1 tbsp
Onion, 1, sliced
Garlic, 1 cloved (minced)
Ginger, 1 tbsp (matchsticks)
Rice vinegar, 1 tbsp

Here is how you make Stir fried long beans and eggplant:

Heat oil in a wok and add onion. Stir fry until brown and caramelized, 7-10 minutes. Add garlic and ginger and fry for 30 seconds. Add cubed eggplant and spread in an even layer. Cook on medium for 5-10 minutes, until eggplant is seared on all sides and almost soft. Add beans and cook for 5 minutes longer, stirring frequently.Add soy sauce, bean paste, and rice vinegar. Stir to combine and cook for one minute longer. Serve hot with rice.Serving Size: Makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user CSKULNIK.

The nutritional information for Stir fried long beans and eggplant is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 109.0

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 658.6 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 5.2 g
• Protein: 3.4 g

Stir fried long beans and eggplant is Asian cuisine.

The dietary needs meet for Stir fried long beans and eggplant is Gluten Free