Stir-fried Beans with Eggplant and Tempeh

Stir-fried Beans with Eggplant and Tempeh

by Scarlett WH

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Tempeh is a specialty of Hunan, so I decided to stir-fry this home-cooked dish with Xiang-style cooking, making it a spicy and delicious meal. In order to eat healthily and make the eggplant less oily, I usually pre-process the eggplant in advance, that is, put it in a microwave oven on medium-high heat for two or three minutes, so that the eggplant will basically pre-cook the eggplant, and only the normal amount of oil is needed for the final stir-frying. But it tastes the same. If you don’t believe me, try it. It’s a good trick. "

Ingredients

Stir-fried Beans with Eggplant and Tempeh

1. Prepare all raw materials;

Stir-fried Beans with Eggplant and Tempeh recipe

2. Cover the thinly sliced eggplant and put it in the microwave on medium-high heat for two minutes;

Stir-fried Beans with Eggplant and Tempeh recipe

3. Boil the beans in boiling water with a little salt and a few drops of oil;

Stir-fried Beans with Eggplant and Tempeh recipe

4. After the water is boiled again, remove the beans and drain;

Stir-fried Beans with Eggplant and Tempeh recipe

5. Put red pepper, garlic cloves, tempeh and some oil in the pot;

Stir-fried Beans with Eggplant and Tempeh recipe

6. Slowly stir-fry on low heat until the aroma comes out, then add the prepared eggplant and beans;

Stir-fried Beans with Eggplant and Tempeh recipe

7. Stir-fry together and add salt and pepper to taste;

Stir-fried Beans with Eggplant and Tempeh recipe

8. Stir-fry evenly and transfer to a bowl.

Stir-fried Beans with Eggplant and Tempeh recipe

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