1. Peel the eggplant, peel and cut into strips
2. Cut green pepper into strips and set aside minced garlic
3. Pour edible oil, minced garlic, and eggplant strips into the pot, stir fry until the eggplant becomes soft
4. Pour in light soy sauce, green pepper, tempeh, salt, chicken powder and stir-fry evenly
5. Pour in water starch and stir fry evenly
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