Japanese Eggplant With Haricots Verts And Thai Red Curry

* Exported from MasterCook *

Japanese Eggplant With Haricots Verts And Thai Red Curry

Recipe By : Bon Appetit September 1997
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Restaurant, Inn, Tavern & B&B To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup peanut oil
3 small japanese eggplants -- unpeeled, cut into
-- 3-inch-long
-- 1/2-inch-wide strips
5 ounces haricots verts -- trimmed
4 teaspoons minced garlic
2 teaspoons minced peeled fresh ginger
2 teaspoons yellow miso -- (fermented soybean
-- paste), mixed with
1/3 cup water
1 tablespoon low-sodium soy sauce
1 teaspoon 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 brow
n, 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 gin
ger and stir-fry 10 seconds. Add miso mixture, soy sauce and curry paste and s
tir until liquids thicken, about 30 seconds. Transfer to bowl and serve.

Restaurant; Pacific Time, Miami FL

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