Eggplant and Beans

Name: Eggplant and Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Round eggplant; 1 piece White Concanavalin; Some Sliced ginger; Some Garlic slices; Some Dried red pepper segments; Some salt; Some Soy sauce; Some Oyster sauce; Some Peanut oil

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Super simple home cooking. The eggplant is soft, waxy and salty, and the beans are crisp and refreshing. You can eat two kinds of vegetables and two flavors at a time, and they are everyone's favorite vegetables and flavors. "

Ingredients

1 piece Round Eggplant
1 piece White Concanavalin
Some Sliced Ginger
Some Garlic Slices
Some Dried Red Pepper Segments
Some Salt

Buy on JD Buy on Amazon
Some Soy Sauce

Buy on JD Buy on Amazon
Some Oyster Sauce

Buy on JD Buy on Amazon
Some Peanut Oil

Eggplant and Beans

1. Main ingredient

2. Ingredients

3. Wash the eggplant, cut into thin strips, add a little salt, mix well and marinate for a while;

4. Wash the beans, tear off the old tendons, and break them into sections;

5. Add oil to the pot and stir-fry the concanavalin beans over a medium-to-small heat;

6. When the beans are soft, put them out for later use; when put out, leave the fat;

7. Continue to stir-fry the eggplant on medium and small heat in crude oil;

8. Stir-fry until the eggplant becomes soft, serve and set aside

9. Crude oil sauteed ginger and garlic slices;

10. Add dried red pepper segments and stir-fry until the peppers are dark jujube red;

11. Add eggplant and concanavali beans, stir-fry on high heat until cooked;

12. Add light soy sauce;

13. Add oyster sauce and stir-fry evenly;

14. Finally, you can add a little more salt. In fact, the oyster sauce and light soy sauce are already very salty, and the eggplant is also marinated, so there is no need to add salt. Low salt is healthier.