Emeril’s Eggplant and Green Beans in Spicy Garlic Sauce

Categories: October2010, asian, eggplant, gr beans, stir-fry

Ingredients

• 2 Tbs vegetable or olive oil
• 6 ounces ground pork
• 1 pound small eggplants, ends trimmed, cut on the diagonal into 1/2 inch slices
• 8 garlic cloves, thinly sliced
• 1/2 pound green beans
• 2/3 cup chicken or vegetable stock
• 1 tsp white or yellow miso paste
• 2 Tbs soy sauce
• 1 tsp sesame oil
• 1/2 tsp chile garlic paste
• 1/2 cup hoisin sauce

Directions

1. 1-In a large saute pan or skillet, heat 1 Tbs oil over high heat. Add the pork, and cook stirring until it changes colors, 1-2 minutes. Remove from pan and set aside.

2. 2-In the same saute pan, heat the remaining oil and add the eggplant. Stir-fry until eggplants are lightly browned on add sides, 4-5 minutes. Add the garlic and green beans, stir-fry about 2 minutes. Using a slotted spoon, remove the green beans, garlic and the eggplant and transfer to the plate with the pork.

3. 3-Add the vegetable stock to the skillet and bring to a boil. Dissolve the miso paste into the stock. Add the soy sauce, sesame oil and chili garlic paste. Return the pork and vegetables back to the skillet, reduce the heat to medium high and cook until the eggplant and beans are tender, 8-10 minutes. Add the hoisin sauce and bring mixture up to a boil. When the sauce has slightly thickened, remove from heat and serve immediately.

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