Stir-fried Cowpea with Eggplant and Tomato

Name: Stir-fried Cowpea with Eggplant and Tomato
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g eggplant; 1 piece tomato; 150g cowpea; 2 tbsp oil; 20ml Soy sauce; 1 teaspoon salt; a little Minced garlic; a little Chicken Essence

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

I love eggplant, and it’s the one that won’t be left behind every time I go to the market. My family eats about 5 meals a week. With the eggplant dish, the meal is particularly fragrant. This dish, in addition to eggplant, I also added cowpeas and tomatoes. The combination not only enriches the taste, but the eggplant and cowpea absorb the sweet and sour taste of tomatoes, and they are intertwined. It is really a perfect combination. It is delicious, fragrant, and delicious. .

Ingredients

200g Eggplant
1 piece Tomato
150g Cowpea
2 tbsp Oil
20ml Soy Sauce
1 teaspoon Salt
a little Minced Garlic
a little Chicken Essence

Stir-fried Cowpea with Eggplant and Tomato

1. Wash the eggplant, remove the stalks and cut into diagonal slices, wash and slice the tomatoes, remove the two ends of the cowpea, wash and cut into even sections

Stir-fried Cowpea with Eggplant and Tomato recipe

2. Spread a little oil on the pan, not too much, just moisten the bottom of the pan, add the sliced eggplants evenly and fry on low heat until both sides change color and serve

3. Pour 2 tablespoons of oil into the pot, pour in the minced garlic to burst the fragrance

4. Then pour the cowpea and tomato and stir-fry until the color changes

5. Put the eggplant back into the pot, add salt and stir-fry evenly

6. Add light soy sauce and dark soy sauce and stir-fry evenly

7. Add a little boiled water and cover and simmer for a while. A little boiled water is enough. The tomatoes will produce water. Use the water of the tomatoes to fuse the dishes, and the taste will be more delicious.

8. Then add chicken essence and stir fry evenly, then turn off the heat and get out of the pan

Tips:
1. Don't use too much oil when frying the eggplant, use a low heat when frying, so as not to burn.

2. The tastes of each family are different, and the seasoning is according to their own tastes.