Stir-fried eggplant and green beans

We make this as a regular weeknight meal by taking some shortcuts with the preparation. I usually use standard rather than japanese eggplants. I dice them an microwave them for about 6min on high. Sometimes I also microwave the beans, especially if I'm using frozen beans, but otherwise I'll just toss them into the wok fresh. Other than that follow the recipe as usual adding the eggplant after the ginger and before the stock. It works great, the little bit of sugar and chilli in the sauce makes for a lovely glaze to the stirfry. Pre-marinated pressed tofu is a great addition too.