Ingredients

• 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

Instructions

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