Go Back
Print

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 

Course Main Course
Cuisine Chinese
Keyword stir fry
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Author www.recipeforaparty.com

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

  1. 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
  2. Cut the green beans in a ½ in cut and set aside
  3. In a small bowl combine the teriyaki sauce, liquid smoke, garlic chili sauce and sesame oil, mix well and set aside.
  4. 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

  5. Add the ginger and the white part of the green onions, toss well and cook for another 2 minutes

  6. 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
  7. Great on its own or serve over rice or quinoa and sprinkle sesame seeds and chopped green onions for garnish. Serves 4