Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cook Green Beans in Salted Boiling Water For a Few Minutes. Do not Overcook. Drain and Rince in Cold Water or Submerge in Ice Water to Stop Further Cooking. |
|
2
Done
|
Cut the Eggplant Into Bite Size Pieces and Soak in Water For 10 Minutes to Remove the Bitterness. Drain and Set Aside. |
|
3
Done
|
Heat Oil in a Non-Stick Frying Pan and Saut Garlic and Ginger Until Fragrant. |
|
4
Done
|
Add Eggplant and Green Beans and Saut For 2 Minutes. |
|
5
Done
|
Add Rice Wine, Tamari, Chili Sauce and Sugar and Mix. Cover and Cook For a Few More Minutes Until the Vegetables Are Soft. |
|
6
Done
|
Transfer to Plates and Sprinkle Scallions, Shiso and Nanami Togarashi (if Using) on Top. |
|
7
Done
|
Infuse Love and Serve Immediately. |
