Japanese Eggplant And Chinese Long Beans With Ginger Soy Sauce
|Chinese long beans||1 Pound|
|Olive oil||4 Tablespoon|
|Green onions||1 , sliced diagonally (1 Bunch)|
|Chives||1 , chopped into 2-inch pieces (1 Bunch)|
|Grated fresh ginger||1 Tablespoon|
|Soy sauce||6 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Freshly ground black pepper||1|
|Hot red pepper flakes||10 Gram|
Trim the stems from the eggplants and slice them lengthwise in half.
Trim the ends of the green beans.
Heat a large saute 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.
Reduce heat to low.
Add the last tablespoon of olive oil and the ginger to the liquid in the pan from the vegetables.
Saute 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.