Dried Eggplant with Green Beans
Make a zesty vegetable side! So good! Dried eggplant with green beans can stand on its own or work as a side dish. Green beans pair beautifully with eggplant for a great flavor duo. The vegetables are stir-fried, then braised, and finished with a spicy sauce. Cashews add the last note to the mix, rounding it out perfectly.
lasi
Recipe author
Dried Eggplant with Green Beans
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 42 %
10 g
Carbohydrates 42 %
10 g
209 kcal
GI:
90
/
0
/
10
- Why not make a vegetable side dish? It's not just tasty but good for you, too. A lot of cooks put up vegetables for the winter in different ways — freezing, drying, canning. This recipe shares the secrets of cooking dried eggplant, which is every bit as delicious as fresh. Before you cook it, cover it with boiling water and let it stand for 15–20 minutes. 1. Make the sauce: in a small bowl, combine the soy sauce, black bean garlic sauce, rice vinegar, and chili sauce, and add the brown sugar. Stir well. 2. Wash the green beans thoroughly under running water. Trim both ends and cut each pod into two or three pieces. Blanch the beans in boiling water for 4 minutes, then drain and shock them under cold water. The pods should be slightly crisp, not soft. 3. Wash the green onion and chop it fine. Peel the ginger root and grate it on a fine grater. Peel the garlic and push it through a press. Put the dried eggplant in a bowl, cover with boiling water, cover with a lid, and let it stand for 15 minutes, then drain. 4. Heat the peanut oil in a wok. If you don't have one, a large heavy-bottomed skillet works. Stir-fry the eggplant for 6 minutes. 5. Add the ginger and garlic to the eggplant and keep frying until fragrant. After about 5 minutes, add the beans and pour in the sauce. Cook for 3–4 minutes. 6. Divide the vegetables among portions and drizzle with sesame oil. Garnish with chopped green onion and cashews. Eat well — enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Soy sauce - 51 kcal/100g
- Green onion - 19 kcal/100g
- Cashews - 561 kcal/100g
- String beans - 24 kcal/100g
- Brown sugar - 394 kcal/100g
- Peanut butter - 895 kcal/100g
- Rice vinegar - 20 kcal/100g
- Sesame oil - 899 kcal/100g
- Chili sauce - 98 kcal/100g
- Dried eggplant - 202 kcal/100g
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