If you like to cook stir-fries, you will want to invest in a good quality wok. They transfer heat better and this method is all about quick cooking at high temperatures.
Serves 4
Ingredients
• 2 tablespoons soy sauce, or more to taste
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 2 teaspoons toasted sesame oil
• 1 cup water
• 3 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 pound green beans, trimmed
• 1 Chinese or Japanese eggplant, cut into 2-inch-long pieces
• 3 Thai eggplants, quartered
• 1 (9-ounce) package fried tofu, cut into small pieces
• 1 bunch scallions, trimmed
1. Mix the soy sauce, cornstarch, sugar, sesame oil, and water together and set aside.
2. Heat the oil in a large wok or skillet over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the beans, eggplants, tofu, and scallions and stir-fry for 2 to 3 minutes; if the mixture seems too dry, add a little water.
3. Stir in the soy sauce mixture and stir to coat all the vegetables. Keep stirring for about 2 more minutes or until the vegetables are crisp-tender. Remove from the heat and serve.
4. About Asian Eggplants
5. The general eggplant category known as Asian eggplant includes the long, slender, pale purple variety used in Chinese cooking and the slightly plumper and darker purple ones favored in Japan. Thais also favor a small, round, green or white eggplant that resembles plump golf balls or very small green ones that resemble peas. Look for these eggplants in well-stocked supermarkets or in Asian groceries.
