Vibrant Green Bean and Eggplant Stir-Fry Ingredients: - 1 cup green beans, trimmed and cut into 2-inch pieces - 1 medium eggplant, cut into 1-inch cubes - 1 bell pepper (red or yellow), sliced - 1 medium onion, sliced - 3 cloves garlic, minced - 1-inch piece of ginger, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 1 tablespoon sesame oil - 1 tablespoon vegetable oil - 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening) - Salt and pepper to taste - Sesame seeds for garnish (optional) - Cooked rice or quinoa for serving Instructions: 1. Heat the vegetable oil in a large skillet or wok over medium-high heat. 2. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant. 3. Add the eggplant cubes to the skillet and stir-fry for 3-4 minutes until they start to soften. 4. Next, add the green beans and sliced bell pepper. Continue stir-frying for another 4-5 minutes until the vegetables are tender-crisp. 5. Pour in the soy sauce and oyster sauce (if using), tossing the vegetables to coat well. Season with salt and pepper to taste. 6. If you prefer a thicker sauce, add the cornstarch mixture, stirring until the sauce thickens, about 1 minute. 7. Drizzle with sesame oil and remove the stir-fry from heat. 8. Serve hot over cooked rice or quinoa, garnishing with sesame seeds if desired. Nutrition (per serving, based on 4 servings): - Calories: 150 - Total Fat: 6g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 600mg - Total Carbohydrates: 22g - Dietary Fiber: 5g - Sugars: 4g - Protein: 4g This vibrant dish is not only colorful but also packed with nutrients and flavors, making it a delightful addition to your meal repertoire.