Four-colored Seasonal Vegetables in Garlic Sauce
1.
Cut the eggplant into pieces, slice the bell pepper, red pepper and onion for later use, and chop the green onion and garlic.
2.
Put a small amount of oil in the pot, heat the oil on a medium-to-low heat, put in the eggplant cubes, cover the pot and simmer. During the period, open the lid and stir fry frequently to avoid sticking the pot until the eggplant becomes soft and ready for use.
3.
Put the onion and garlic in the bottom oil of the pot and stir fry, then add 2 tablespoons of garlic chili sauce and stir fry, then add onions and colored peppers to stir fry. Note that I did not re-add oil here, because when the eggplant is stewed and fried, the oil that was inhaled will be released, and it can be used directly to saute the fragrance.
At this point, add 1 tablespoon of light soy sauce and continue to stir-fry evenly until the vegetables are cooked and ready to be out of the pot! I didn't put salt here either. You can add it according to your taste. I think the saltiness of garlic sauce is enough. Simple operation, right? Let's do it!
Tips:
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