The Vegetable Butcher's Kale and Spelt Berry Salad with Sweet Cranberries and Lemon Dressing

The Vegetable Butcher’s Extra Garlicky Green Bean AND Eggplant Stir-Fry

Cara Mangini, the Vegetable Butcher, shares a delicious stir-fry recipe with us. She notes:

This stir-fry uses bold aromatics like garlic (tons of it), ginger, scallions, and a serrano chile to build the eggplant and green beans into a main dish you will want to make over and over again. Chopping and dicing all the fresh ingredients takes some time, but the cooking moves quickly, so you’ll want to make sure to have everything in its place before you fire the pan. Sometimes I finish the dish with fresh basil; other times, cilantro. Each herb takes the dish in a noticeably different, but equally fantastic, direction. Perhaps serve both herbs on the side and let your family decide.

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The Vegetable Butcher’s Extra Garlicky Green Bean AND Eggplant Stir-Fry

The Vegetable Butcher’s Extra Garlicky Green Bean AND Eggplant Stir-Fry Recipe

Serves 4

3/4 cup vegetable stock, homemade (pages 20–21) or store-bought
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 cup canola oil
4 large garlic cloves, minced
1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon ginger)
2 scallions, whites and greens, thinly sliced on a diagonal (to equal 1/2 cup) 1 serrano pepper, stemmed, seeded, and ribs removed, minced (see Notes)
1/2 pound green beans, trimmed and cut in half crosswise
1 1/2 pounds (2 to 3 small) eggplant, cut into 1/2-inch dice (see Notes)
3 tablespoons soy sauce
Steamed jasmine rice, for serving
2 teaspoons toasted sesame seeds
Chopped fresh basil and/or cilantro leaves, for serving

1. Whisk together the stock, sesame oil, and sugar in a small bowl. Set aside. 2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, half the scallion slices, and the serrano pepper and cook, stirring constantly, for 1 minute. Add the green beans and cook, stirring almost constantly, for 1 minute. Add the eggplant, stirring it until it is well distributed and coated in oil, and let it cook, undisturbed, until it begins to brown, 1 minute.
3. Pour the soy sauce over the vegetables and toss to coat evenly. Cook, stirring frequently, until the eggplant is tender and the beans are tender-crisp, 3 minutes. Add the stock mixture and let simmer, stirring occasionally, until most of the liquid has been absorbed (the dish should not be watery, but a thin sauce should remain), 3 to 5 minutes. Turn off the heat and stir in the remaining scallions.
4. Serve immediately over the rice with a spoonful of the pan juices, a sprinkle of toasted sesame seeds, and the chopped herbs.

Notes: Add an extra serrano pepper or include some seeds if you want to kick up the heat.

Asian eggplant varieties are best here, but you can use other varieties if needed.



Cara Mangini - World's Greatest Food Fight Paleo and Vegan ExpertsChef Cara Mangini – Little Eater

Cara Mangini is the chef and founder of Little Eater. Growing up in the San Francisco Bay Area and working at some of New York’s and Napa Valley’s top culinary destinations, she developed a passion for produce at its peak and honed her skills in its selection and preparation. Ever since, she’s been on a mission to put vegetables at the center of the American plate.
She is the author of The Vegetable Butcher, a cookbook that explores how to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini.


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