Low-Oil Stir-Fried Long Beans with Eggplant
This low-oil version of stir-fried long beans with eggplant uses a steam-then-stir-fry method, resulting in tender, flavorful eggplant with a vibrant color and crisp, sweet long beans. It is a healthy, appetizing, and quick-to-make dish perfect for pairing with rice.
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🍳 Cooking Flow
Cut eggplant into strips, rinse, toss with a little salt, and steam on high heat for 7 minutes until tender. → Cut long beans into sections, mince the garlic, slice the chili, and prepare a sauce with oyster sauce, light soy sauce, salt, cornstarch, and water. → Sauté garlic and chili in hot oil until fragrant, add long beans, a splash of hot water, and salt, then stir-fry until cooked. → Add the steamed eggplant strips, toss to combine, pour in the sauce, and stir-fry on high heat to develop flavor. → Drizzle with a little finishing oil, stir-fry on high heat to create 'wok hei' (breath of the wok), and serve.
Cooking Steps
Brief Cooking Order
Cut eggplant into strips, rinse, toss with a little salt, and steam on high heat for 7 minutes until tender. → Cut long beans into sections, mince the garlic, slice the chili, and prepare a sauce with oyster sauce, light soy sauce, salt, cornstarch, and water. → Sauté garlic and chili in hot oil until fragrant, add long beans, a splash of hot water, and salt, then stir-fry until cooked. → Add the steamed eggplant strips, toss to combine, pour in the sauce, and stir-fry on high heat to develop flavor. → Drizzle with a little finishing oil, stir-fry on high heat to create 'wok hei' (breath of the wok), and serve.
Introduction
This low-oil version of stir-fried long beans with eggplant uses a steam-then-stir-fry method, resulting in tender, flavorful eggplant with a vibrant color and crisp, sweet long beans. It is a healthy, appetizing, and quick-to-make dish perfect for pairing with rice.
Step 1
Wash the eggplant and remove the ends. Cut into 6-7 cm lengths, then halve them and cut into uniform strips.
Step 2
Quickly rinse the eggplant strips to prevent oxidation, drain, place on a plate, add a little salt to season, and spread evenly.
Step 3
Bring water to a boil in a steamer. Once boiling, place the eggplant inside, cover, and steam on high heat for about 7 minutes until soft.
Step 4
While the eggplant is steaming, wash the long beans, trim the ends, and cut into 6-7 cm sections.
Step 5
Mince the garlic and slice the Thai chilies into small rounds.
Ingredients List
Important Notes
Rinsing eggplant strips prevents oxidation and darkening; seasoning with salt before steaming locks in the color and adds flavor. ✨
Steaming the eggplant instead of deep-frying significantly reduces oil absorption, making the dish healthier while keeping the texture tender. 💡
Adding a little hot water and salt when stir-frying fresh long beans helps them cook through quickly while maintaining their crisp green texture; avoid adding too much water to prevent a watery consistency. ⚠️
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