Quick to make and flavorful, this Miso Green Bean and Eggplant Stir-Fry is the perfect vegetarian recipe for those busy weeknights. Full of veggies and simple (yet incredible) flavors, enjoy it as a side or toss it over rice with your favorite protein for a delicious healthy dinner.

A plate of green bean and eggplant stir fry in a bowl over white rice. The skillet with the rest of the stir fry is next to the plate

This eggplant stir fry takes about 15 minutes to prep and another 15 to cook, making it perfect for those busy nights. It is great served as a side dish or you can make it a main dish by serving it over rice. It is naturally vegetarian and vegan. Don’t be afraid to bump up the protein by adding crispy tofu. Or if plant based isn’t needed, toss in cooked chicken, shrimp, or beef.

What kind of eggplant should I use in this stir-fry?

Any variety of eggplant will work in this recipe. The most often used “globe” eggplants, the large, round purple kind, will work. But several of the smaller purple and white Asian eggplants will also be delicious in this stir fry.

Can I use frozen green beans instead of fresh in this eggplant stir-fry?

Sure! Just add them in after you have cooked the eggplant and shallots most of the way, when there is about 2 minutes left. This will ensure that the frozen beans will have time to defrost but, because they don’t need the full cook time, won’t overcook either.

The miso sauce for the green bean and eggplant stir fry in a measuring cup with a whisk. There is a pouch of miso paste and a bottle of rice vinegar next to it on the table.

Tips

Every pan cooks a little differently depending on the material it is made out of and how thick it is. This eggplant stir-fry might cook faster in a nonstick pan than it would on stainless steel or cast iron, so know your pan!

Cover the stir fry. This will help the green beans to cook a bit faster by locking in the steam.

Be mindful of how you cut your veggies. Cutting your veggies close to the same size will allow them to cook evenly. Also, if you opt to cut your veggies larger than suggested, that is fine but it might take longer for your veggies to cook.

Suggested Adaptions

Instead of greens beans you can use broccoli florets, sliced bell peppers, or mushrooms.

If using frozen green beans, add them in after you have cooked the other vegetables most of the way though, with about 2 minutes of cook time left. That way the frozen beans will have time to defrost but won’t need the full cook time because they have been cooked before frozen.

Like things spicy? Add a teaspoon or two of Asian-style hot sauce to the stir-fry sauce or over the top after cooking.

Toss in some chopped tomatoes if your heart so desires! The acid from the tomatoes goes really well with the flavors in in this eggplant stir-fry.

Veggies for green bean and eggplant stir fry in a cast iron skillet with a wooden spoon
A hand pouring the miso sauce over the eggplant and green bean stir fry in the skillet.

Other veggie-loaded stir-fry recipes you will love…

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A serving of green bean and eggplant stir fry in a bowl over white rice with 2 metal spoons.
4.67 from 3 votes

Miso Green Bean & Eggplant Stir-Fry

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: American, Asian
Course: Main Course
Author: Taesha Butler
Quick to make and flavorful, this Miso Green Bean and Eggplant Stir-Fry is the perfect vegetarian recipe for those busy weeknights. Full of veggies and simple (yet incredible) flavors, enjoy it as a side or toss it over rice with your favorite protein for a delicious healthy dinner.
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Ingredients
 

  • 2 Tablespoons white miso paste
  • 2 Tablespoons warm water
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 Tablespoons avocado or vegetable oil
  • 1 large eggplant or 4 small Asian-style eggplants , (about 1 ½ pounds), cut into a ½-inch dice
  • ¾ cup thinly sliced shallot or red onion
  • ½ pound green beans, ends trimmed and cut in half
  • 2 cloves garlic, minced
  • Toasted sesame seeds and/or sliced scallions, for garnish

Instructions
 

  • Make the sauce by stirring together, the miso, water, soy sauce, vinegar, honey, and sesame oil in a small bowl or liquid measuring cup.
  • Heat the avocado/vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the diced eggplant. Cook for 5 to 6 minutes, stirring every minute or so, until the eggplant starts to soften and gets brown in some spots.
  • Stir in the sliced shallot/onion, green beans, and garlic. Turn the heat down to medium, cover and continue to cook, and stir occasionally, until the eggplant is very soft and the green beans are tender, 5 to 6 minutes.
  • Remove cover and pour the sauce over the vegetables. Continue to cook and stir for another minute or two to allow the vegetables to soak up the sauce.
  • Turn off the heat then sprinkle the stir fry with optional sesame seeds and scallions before serving.