Title: Japanese Eggplant With Haricots Verts & Thai Red Curry Paste
Categories: Vegetables, Thai, Curry, Japanese
Yield: 4 Servings
1/4 c Peanut oil
3 sm Japanese eggplants; unpeeled
- cut in 3x1/2" trips
5 oz Haricots verts; trimmed
4 ts Garlic; minced
2 ts Fresh ginger; peeled, minced
2 ts Yellow miso; mixed with:
1/3 c Water
1 tb Soy sauce
1 ts 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 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.
