This stir-fried Chinese eggplant recipe with long beans and gochujang paste is quick and easy to make and tastes delicious with sweet, spicy and salty notes kicking in. This recipe takes less than 10 minutes to make and brings together some of the elements that we love the most at Chinese and Korean restaurants.
Every time I go to a Chinese or Korean restaurant, I make sure to get one of their eggplant recipes, all the sauces mixed in together with the eggplant makes it so delectable.
In this recipe, I bring together elements of Chinese and Korean cuisines by stir frying Chinese eggplant and long beans with Gochujang, the quintessential Korean condiment.
What is Gochujang?
Gochujang is a sweet, savory and spicy condiment that is popular in Korean cooking. It is a thick red paste that is made from Korean red chili powder called gochugaru, glutinous rice, fermented soybeans and salt. It adds a rich, umami flavor to the food.
Where can I find Gochujang?
You can find Gochujang at an Asian or Korean supermarket, such as H Mart and also on Amazon. It comes in a small square red tub. Here is the link to find it on Amazon. It is from the popular brand called O’food gochujang and it is vegan.
Refined sugar-free and grain-free Gochujang
If you need a healthier, grain-free, gluten-free version of Gochujang, this recipe is really good and close to the original version. It uses dates as a thickener instead of brown rice and can be made in 5 minutes.
Step by Step Method to make stir-fried Chinese eggplant with beans and gochujang
- Cut the eggplant into 1/2 inch thick chunks and long beans into 2 inch length pieces
- Heat 2 tbsp. toasted sesame oil in a pan over medium high heat. Stir fry the eggplants for about 4-5 minutes until the sides have browned and the eggplant is slightly tender. Transfer it to a plate.
- Stir fry the green beans on the same pan on medium heat until they start to look slightly crisp when rolled around. Transfer it to a plate.
- Break the dried red chili and toss it to the same pan. Add the scallions and fry for a minute.
- Next, add the fried eggplant and long beans to the pan.
- Add all the remaining ingredients together with 1 tbsp. toasted sesame oil.
- Stir fry for 2-3 minutes until everything is well-incorporated and then garnish it with fried basil leaves and toasted sesame seeds.
- Serve with a side of your choice.
Chinese Eggplant Stir Fry
This delicious dish is made by stir frying eggplant and long beans with gochujang paste, and takes less than 15 minutes to make.
Ingredients
- 2 slender Chinese eggplants, cut into 1/2 inch thick chunks
- 2 medium-sized, dry, red chilies
- 4-5 long beans cut to about 2 inches length
- 1/2 tbsp. Korean gochujang paste ( Refer post for homemade gochujang paste using dates)
- 2 scallions cut into small pieces
- 1 tsp. minced ginger and garlic
- 3 tbsp. toasted sesame oil
- 1 1/2 tbsp. soy sauce (substitute with coconut aminos for paleo version)
- 1 tsp. toasted sesame seeds.
- 1/2 tsp maple syrup
- 1 tbsp. rice wine vinegar
- 5-6 basil leaves fried in oil (until it is slightly crispy)
Instructions
- Cut the eggplant into 1/2 inch thick chunks and long beans into 2 inch length pieces
- Heat 2 tbsp. toasted sesame oil in a pan over medium high heat. Stir fry the eggplants for about 4-5 minutes until the sides are browned and the eggplant is slightly tender
- Transfer it to a plate.
- Stir fry the green beans on the same pan on medium heat until they start to look slightly crisp when rolled around. Transfer it to a plate.
- Break the dried red chili and toss it to the same pan. Add the scallions and fry for a minute
- Add the fried eggplant and long beans to the pan.
- Add all the remaining ingredients and 1 tbsp. toasted sesame oil.
- Stir fry for 2-3 minutes until everything is well-incorporated and then garnish it with fried basil leaves and toasted sesame seeds.
- Serve with a side of choice.
Notes
The vegetables are meant to be slightly crispy, and should not to be fully cooked till they wilt.
You can also try this recipe with eggplant alone.
If you liked this Asian-themed recipe, do check out the one of my Vegan, Mushroom and Bok Choy Stir Fry
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