• ¼ cup olive oil
  • 350g green beans, cut into 4cm long pieces
  • 1 purple eggplant, cut into strips
  • 2 slices ginger, julienned
  • 6 cloves garlic, smashed and coarsely chopped
  • 1 red chilli, de-seeded and sliced
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • Salt, to taste
  • ⅛ teaspoon ground white pepper


  1. In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
  2. Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It’s done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
  3. Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chilli, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.