What to have for dinner? It’s the question that always ponders many of us; I go through the same thing all the time. Sometimes you have all the ingredients right under your nose, or should I say in my vegetable garden. I harvested a bunch of Japanese eggplant in my garden yesterday as I was relaxing on a perfect 70 degree Sunday afternoon, in August no less. I knew I wanted to cook a healthy and light dinner tonight so I thought I would make a stir fry with my fresh eggplant. I wanted to use hoisin sauce but did not have any and I did not want to go to the store. The main part of what I do for a living is grocery shop at numerous stores every week and that was the last place I wanted to be today. Necessity is the mother of invention they say right? So I looked at my ingredients and came up with a great stir fry sauce that isn’t too sweet and has a bit of smokiness from some liquid smoke I had in the pantry and voila, a fabulous stir fry that you can serve over whatever grain you would like, I served mine over quinoa. I’m having some while writing this and it hits the spot for a simple and healthy Monday night dinner. So try my recipe and I hope you enjoy it.
I’ve waited all summer for my Japanese eggplant, thank God I didn’t name them, since they will be tossed in a hot frying pan soon…
Healthy and delicious…this is a great option for those that are trying meatless Mondays.
Smoked Stir Fry Japanese Eggplant & Green Beans with Cashews
This healthy stir fry not only can be a main dish, but a side dish or a starter to a heavier meal, I love mine over quinoa for a delicious vegan dinner
Ingredients
- 3 Japanese eggplants, (about 4 cups)
- 3 cups green beans
- 1/4 cup teriyaki sauce
- 3 tsp liquid smoke
- 1 tbsp garlic chili sauce
- 1 tbsp sesame oil
- 3 tbsp canola oil
- 2 tsp ginger, chopped
- 3/4 cupl green onions, separate the green parts for garnish
- 1 cup roasted cashews
- 1 tbsp sesame seeds
Instructions
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Slice the eggplant into rounds on the diagonal about ½ inch thick. Place in a bowl and lightly salt it and let it sit for 15 minutes, rinse and drain in a colander and dry well with paper towels
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Cut the green beans in a ½ in cut and set aside
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In a small bowl combine the teriyaki sauce, liquid smoke, garlic chili sauce and sesame oil, mix well and set aside.
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In a large skillet or stir fry pan, heat the oil to high heat and add the eggplant and green beans, stirring occasionally for 5 minutes or until the vegetables start showing a slight char
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Add the ginger and the white part of the green onions, toss well and cook for another 2 minutes
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Add the sauce and cashews and stir well, cooking for another 3 to 4 minutes or until most of the liquid has been cooked off but also making sure that the green beans are still crisp tender
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Great on its own or serve over rice or quinoa and sprinkle sesame seeds and chopped green onions for garnish. Serves 4
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