Ingredients
3
small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
5
ounces haricots verts or thin green beans, trimmed
2
tsp minced peeled fresh ginger
2
tsp yellow miso (fermented soybean paste) mixed with 1/3 cup water
1
tbsp low-sodium soy sauce
1
tsp Thai red curry paste
Directions
1.
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 brown, 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 ginger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds. Transfer to bowl and serve.
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