Vegetarian

Japanese Eggplant and Green Beans in Garlic Sauce takes several minutes to prepare.

Japanese Eggplant and Green Beans in Garlic Sauce takes several minutes to cook.

Japanese Eggplant and Green Beans in Garlic Sauce makes 6 servings.

The ingredients for Japanese Eggplant and Green Beans in Garlic Sauce are:

1 lb. green beans
2-3 medium Japanese eggplants (about 1 lb.)
2 TB white wine
2 TB rice vinegar
2 TB soy sauce, low sodium
1 TB hoisin sauce
2 tsp. sesame oil
1 tsp. sugar
1/4 tsp. ground ginger (or use fresh)
2 TB olive oil
minced garlic, about 4 cloves
4 scallions, diced

Here is how you make Japanese Eggplant and Green Beans in Garlic Sauce:

Cut green beans into 1 inch pieces.Cut eggplant into long strips and cut those into 2 inch pieces.In small bowl mix the wine, rice vinegar, soy sauce, hoisin sauce, sesame oil, sugar and ginger.In a large, nonstick skillet, heat olive oil over medium high heat. Add eggplant & green beans & cook until they start to brown-- about 5 min. Add garlic and stir fry for about 1 min more.Reduce heat to medium & add sauce. Stir and cover for 3-4 min until vegetables soften. Add scallions, increase heat to medium-high & stir fry for 1 min.Serve over brown rice.Number of Servings: 6Recipe submitted by SparkPeople user MYSHELLE10.

The nutritional information for Japanese Eggplant and Green Beans in Garlic Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 94.4

• Total Fat: 2.0 g
• Cholesterol: 0.1 mg
• Sodium: 324.4 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 5.4 g
• Protein: 3.2 g