Long Bean Grilled Eggplant

Name: Long Bean Grilled Eggplant
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Purple long eggplant; 100g Long beans; 1 piece Red pepper; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some Salt and pepper powder; Some Sugar; Some Cooking oil

by Find Wushuang

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I really like the contrast effect of these two ingredients,
Not only is the color beautiful,
The taste is wonderful,
Eggplant is naturally waxy,
Long beans are a little bit chewy,
The combination of the two does not have the monotonous taste of vegetarian dishes.
Complement each other,
The soft and hard partners are in good time.
Babies like eggplants,
I like all three,
For my husband, he used chopsticks together.
Whatever you do"

Long Bean Grilled Eggplant

1. All ingredients are ready.

2. Wash all the ingredients, cut the eggplant into strips, cut long beans into sections, and shred red peppers.

3. Boil water in the pot, put the long beans in the pot and blanch for 1 minute.

4. After the long beans change color, pick them up and let cool.

5. Heat the wok and pour the oil, add the onion, ginger, and garlic until fragrant.

6. Put the eggplant in the pan and stir fry.

7. Add a small amount of salt to let the eggplant shed moisture.

8. Stir-fry for about 2 minutes, pour in long beans and stir-fry.

9. Stir fry for about 2 minutes, add light soy sauce, salt and pepper powder, and a small amount of sugar.

10. Add red pepper and stir fry for a while.

11. The red peppers are discolored and broken, and can be turned off and served on a plate.

Tips:
1. When frying eggplant, add a small amount of salt first, which can make the eggplant water out first and reduce the amount of oil used.

2. The long beans are blanched first, which can shorten the frying time, and the long beans are easier to cook.

3. Adding sugar can make the color of the finished dish brighter and taste better.

4. You can also add other seasonings, such as oyster sauce, chicken essence, etc.