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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

We brought home freshly picked green beans from Story’s another wonderful local farmer’s market. I also picked baby Japanese Eggplants, about 5″ long, from our garden. To complement our Asian dinner it was decided to do a stir fry of the beans and the eggplant. In Cathie’s opinion the Eggplant was overcooked. It’s been corrected in the recipe.


8 Ounces of Green Beans (strings removed if necessary)
3 Japanese or Italian Eggplants (thinly sliced)
1 Garlic Clove (thinly sliced)
1 Knob of fresh Ginger (cut into thin slices)
1 TB of Peanut Oil
1 TB of Soy Sauce


1. Heat the Peanut Oil in a wok.
2. Add the Garlic & the Ginger.
3. Add the Eggplant & saute until tender (don’t overcook) remove to a bowl.
4. Add the Green Beans & saute until starting to brown & become tender.
5. Return the Eggplant to the wok & toss it all together.
6. Add the TB of Soy Sauce, mix again & plate.


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