japanese-eggplant-with-haricots-verts-and-thai-red-curry-4272.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Side",
        "Stir-Fry",
        "Vegetarian",
        "Eggplant",
        "Green Bean",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Tree Nut Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Japanese Eggplant with Haricots Verts and Thai Red Curry",
    "url": "http://www.epicurious.com/recipes/food/views/japanese-eggplant-with-haricots-verts-and-thai-red-curry-4272"
}