SERVES 8 AS A SIDE DISH, 4 AS A MAIN DISH
SERVES 8 AS A SIDE DISH, 4 AS A MAIN DISH
Asian seasonings are a great way to flavor vegetables and give them a new twist. My daughter-in-law Caroline, who’s an amazing cook, gave me this recipe, which can be served hot or cold.
VEGETABLES
3 Japanese eggplants
1 pound Chinese long beans
4 tablespoons olive oil
SAUCE
1 tablespoon grated fresh ginger
6 tablespoons soy sauce
2 tablespoons rice vinegar
1 bunch green onions, sliced on the diagonal
1 bunch chives, chopped into 2-inch pieces
Freshly ground black pepper
Hot red pepper flakes
For the vegetables: Trim the stems from the eggplants and slice them lengthwise in half. Trim the ends of the green beans.
Heat a large sauté pan over high heat. Add 2 tablespoons of the olive oil, then the eggplant and cook until brown and soft, about 5 minutes on each side. Using tongs, transfer the eggplant to a platter, reserving any liquid in the pan. Add another tablespoon of olive oil and the long beans to the pan, cooking until just tender, about 5 minutes. Remove the beans and place on the platter with the eggplant.
For the sauce: Reduce heat to low. Add the last tablespoon of olive oil and the ginger to the liquid in the pan from the vegetables. Sauté until golden, about 3 minutes. Add the soy sauce, rice vinegar, a few grindings of black pepper, and just a pinch of red pepper flakes.
Place the eggplant and beans back in the pan and coat with the sauce. Toss in the green onions and chives.
For Level Two
Serve the vegetables over brown rice for a great entrée.