Eggplant String Bean Stir-Fry


In Bridgewater, NJ, we tasted a dish similar to this eggplant string bean stir-fry at a random Hunan restaurant for the first time. Amazing how Chinese immigrants can come to the United States, settle in a peaceful village, and bring a little bit of China to the countryside.

When we dine at this particular restaurant, we always order the eggplant string bean stir-fry, and we’ve since realized it’s a cinch to make at home, too.

Fortunately, seasonal eating is at its optimum right now because of the abundance of spring and early summer. As a self-professed gardener, I’m sure you have eggplants and green beans on hand for this recipe.

To be honest, I debated making this dish for a long time. My first idea was to make it healthy by not frying it like my Sichuan Dry Fried Green Beans.

On the other hand, the inner voice was insistent: “Give me the genuine deal!” Due to my grandmother’s advice, I made a few alterations and believed the final product to be an acceptable compromise.



  • 8 oz. of green beans (2-3 inch long pieces)
  • 6 smashed and coarsely chopped cloves garlic
  • 1 long purple eggplant (½” x 2” strips)
  • 2 slices of julienned ginger
  • 1 de-seeded and sliced red holland chili
  • ¼ cup of oil
  • 2 tablespoons of light soy sauce
  • 1 tablespoon of oyster sauce
  • 1/8 teaspoon of ground white pepper
  • Salt


  1. Before shallow frying the green beans, heat the oil in a flat-bottomed frying pan over medium heat. The beans should be carefully rolled around until they begin to appear wrinkled and slightly crunchy. Use a slotted spoon to take them to a plate and set away.
  2. Then, using a little bit higher heat and the remaining oil in the pan, repeat the process with the eggplant. Once the edges start to brown slightly and the eggplant is soft, it is finished. Green beans and eggplant should be removed from the pan and put aside.
  3. Add one tablespoon of the unused oil to a wok that is heated to medium. Cook for a minute after adding the red chile, ginger, and garlic. Add the light soy sauce, oyster sauce, salt, and white pepper after you have combined the green beans and eggplant. Stir-fry for one to two minutes, then plate.
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