Eggplant and Yard Bean Stir-Fry

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Ingredients

• Long skinny eggplant, cut into three-inch long strips
• Yard beans, cut into three-inch long stalks (or green beans as a substitute)
• 1/2 tablespoon soy sauce
• 1 teaspoon oyster sauce (vegan oyster sauce for vegan option)
• 1/2 teaspoon dark soy sauce
• 1/4 teaspoon white pepper
• 1 1/2 teaspoons tapioca starch
• 1/3 cup water
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 4 Thai bird's eye chilies, diced
• 1/2 tablespoon fermented black beans, roughly diced
• Oil for cooking

Instructions

1. Pre-season the eggplant with salt to soften the flesh and reduce oil absorption. Set aside.
2. Prepare the yard beans by cutting them into three-inch long stalks. Set aside.
3. Make the stir-fry sauce by combining soy sauce, oyster sauce, dark soy sauce, white pepper, tapioca starch, and water. Stir well.
4. Saute the yard beans in a wok over medium heat until bendable. Remove and set aside.
5. Rinse the pre-seasoned eggplant under running water to remove excess salt. Squeeze out excess water.
6. Cook the eggplant in the wok over medium heat until soft and tender. Remove and set aside.
7. Saute minced garlic, ginger, diced chilies, fermented black beans, and Sichuan peppercorns in the same wok over low heat until fragrant.
8. Return the yard beans and eggplant to the wok. Pour in the stir-fry sauce and stir over low heat until the sauce thickens.
9. Serve the stir-fry with white rice. Enjoy the tender eggplant, crunchy yard beans, and fragrant fermented black beans.

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