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Japanese Eggplant With Haricots Verts And Thai Red Curry
Recipe By : Bon Appetit September 1997 Serving Size : 4 Preparation Time :0:00 Categories : Beans & Peas Bon Appetit Magazine Restaurant, Inn, Tavern & B&B To Post
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup peanut oil 3 small japanese eggplants -- unpeeled, cut into -- 3-inch-long -- 1/2-inch-wide strips 5 ounces haricots verts -- trimmed 4 teaspoons minced garlic 2 teaspoons minced peeled fresh ginger 2 teaspoons yellow miso -- (fermented soybean -- paste), mixed with 1/3 cup water 1 tablespoon low-sodium soy sauce 1 teaspoon thai red curry paste
Heat oil in wok or heavy large skillet over high heat until hot. Add eggplant strips and toss to coat with oil. Stir-fry until eggplant strips begin to brow n, about 2 minutes. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute. Add garlic and gin ger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and s tir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
