Chinese Eggplant and Green Beans with Easy Garlic Sauce

Save money and calories on Chinese takeout by making your own easy Garlic Sauce. You can add it to anything – chicken, vegetables, or tofu. I like to make the sauce in advance, and then store it in the fridge for nights when you need a quick sauce to add to your vegetables. I like to serve with rice to soak up the flavorful sauce. The secret ingredient that truly transforms the sauce is Shaoxing wine. I guy it from the Asian market, and it is key to giving the sauce its authentic taste.

Chinese Eggplant and Green Beans with Easy Garlic Sauce

Recipe by The Cooking LawyerCourse: Dinner, Side DishCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 4-5 Chinese eggplants sliced into 1 inch rounds

• 1 lbs. fresh green beans with ends trimmed, and cut into 1 inch pieces

• Garlic Sauce

• 1 cup broth (vegetable, chicken, etc.)

• 2 TBS soy sauce (dark if you have it)

• 2 TBS rice wine vinegar

• 1 TBS sesame oil

• 1 TBS honey

• 1 TBS Shaoxing wine

• 1 TBS corn starch

• 2 cloves garlic minced

• 1 in. grated ginger

Directions

• Whisk together the ingredients for the garlic sauce. To avoid clumps, whisk the corn starch into the liquid immediately.
• If not using right away, put in a mason jar in the fridge for up to a week.
• Cut vegetables. Add sauce to coat vegetables and refrigerate for 15 minutes before cooking to marinate the vegetables.
• In a large sauce pan, sauté the vegetables with the sauce. Start with high heat and bring the sauce to a boil for 1-2 minutes. Then set to low, cover, and let the vegetables cook until tender.
• Serving recommendation – serve over rice.

Notes

• You can use the sauce for any protein or vegetable. I like to make it ahead because it lets the flavors meld together.

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