This is something the hubby and I like to eat pretty regularly. I thought since this is something we really enjoy it’d be a good way to start sharing my recipes. I don’t normally cook with exact measurements when it comes to dinner, I just make everything to taste. Measuring and weighing everything was a first for me. I tried the recipe twice and it’s perfect (at least it is to us)! So, I hope you all will like it as much as we do!

Servings: 2  Prep Time: 5 minutes  Cook Time: 10 minutes

Ingredients:

• 7 ounces sliced eggplant (about 1 Asian eggplant)
• 4 ounces green beans
• 2 green onion stalks
• 4 garlic cloves
• 2 tbs vegetable/olive or any kind of cooking oil

Sauce:

• 5 tbs water
• ½ tsp cornstarch
• 1 tsp sesame oil
• 1 tbs brown sugar
• 2 tsp chili oil
• 2 tbs oyster sauce

Directions:

Trim the ends of the green beans then slice the eggplant diagonally and cut the pieces in half lengthwise. Cut the green onions in 1-inch pieces. Mince the garlic cloves and set aside.

In a little bowl, put 2 tablespoons of water in it and save the other 3 for later. Add the cornstarch to the water and mix until it’s dissolved.  Mix in the rest of the ingredients for the sauce.

Heat a non-stick frying pan to medium heat. Pour the oil in and wait for about a minute. Put the minced garlic in and stir with a wooden spatula until fragrant. Now add the green beans and turn the heat up to medium-high, stir for 1-2 minutes. Then add the eggplant and the rest of the water for about 5 minutes or until you’ve reached the desired tenderness of the vegetables. Turn the heat back down to medium and throw in the green onions and pour the sauce over and stir for about a minute or until the green onions are cooked. Serve with jasmine rice and enjoy!