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 Time20minutes
Cook Time12minutes
Total Time32minutes
Servings4
Authorwww.recipeforaparty.com
Ingredients
3Japanese eggplants, (about 4 cups)
3cupsgreen beans
1/4cupteriyaki sauce
3tspliquid smoke
1tbspgarlic chili sauce
1tbspsesame oil
3tbspcanola oil
2tspginger, chopped
3/4cuplgreen onions, separate the green parts for garnish
1cuproasted cashews
1tbspsesame seeds
Instructions
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
Cut the green beans in a ½ in cut and set aside
In a small bowl combine the teriyaki sauce, liquid smoke, garlic chili sauce and sesame oil, mix well and set aside.
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
Add the ginger and the white part of the green onions, toss well and cook for another 2 minutes
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
Great on its own or serve over rice or quinoa and sprinkle sesame seeds and chopped green onions for garnish. Serves 4