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Japanese Eggplant With Haricots Verts And Thai Red Curry

This Japanese Eggplant With Haricots Verts And Thai Red Curry recipe uses Peanut Oil, Garlic, Yellow Miso Fermented Soybean, Water, and Low Sodium Soy Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/4 cup
• 4 tsp
• 2 tsp
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Heat oil in wok or heavy large skillet over high heat until hot.

2. 2

   Add eggplant strips and toss to coat with oil.

3. 3

   Stir-fry until eggplant strips begin to brow n, about 2 minutes.

4. 4

   Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute.

5. 5

   Add garlic and gin ger and stir-fry 10 seconds.

6. 6

   Add miso mixture, soy sauce and curry paste and s tir until liquids thicken, about 30 seconds.

7. 7

   Transfer to bowl and serve.