Japanese Eggplant with Haricots Verts and Thai Red Curry

• 1/4 cup peanut oil
• 3 small Japanese eggplants (about 7 ounces total), unpeeled, cut into 3-inch-long, 1/2-inch-wide strips
• 5 ounces haricots verts or thin green beans, 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

1. Heat oil in wok or heavy large skillet over high heat until hot.
2. Add eggplant strips and toss to coat with oil.
3. Stir-fry until eggplant strips begin to brown, about 2 minutes.
4. Add haricots verts and stir-fry until eggplant strips are tender and haricots verts are crisp-tender, about 1 minute.
5. Add garlic and ginger and stir-fry 10 seconds.
6. Add miso mixture, soy sauce and curry paste and stir until liquids thicken, about 30 seconds.
7. Transfer to bowl and serve.

peanut oil, eggplants, haricots verts, garlic, fresh ginger, yellow miso, soy sauce, red curry

Taken from www.epicurious.com/recipes/food/views/japanese-eggplant-with-haricots-verts-and-thai-red-curry-4272 (may not work)