Stir-fried Cowpeas with Eggplant

Name: Stir-fried Cowpeas with Eggplant
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Long eggplant; Some cowpea; Some green pepper; Some Minced garlic; Some oil; Some salt; Some Chicken Bouillon Powder; Some ketchup; Some Water starch

by Ah Da^.^

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Generally purple food ingredients contain anthocyanins, which have a strong antioxidant effect, can resist the damage of free radicals to the human body, and also have anti-radiation effects. So you can eat more foods like eggplant, purple sweet potato, purple grape and purple cabbage! "

Ingredients

Some Long Eggplant
Some Cowpea
Some Green Pepper
Some Minced Garlic
Some Oil

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Some Salt

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Some Chicken Bouillon Powder

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Some Ketchup
Some Water Starch

Stir-fried Cowpeas with Eggplant

1. Prepare the ingredients, cut the eggplant into pieces with a hob, cut the cowpea, and cut the green pepper into silk

2. Add some water to the pot and heat it up, put the cowpea into it and cook it, then drain and remove it for later use.

3. In a separate pot, add some oil, add minced garlic and sauté

4. Pour the eggplant and stir fry

5. Then pour into shredded green pepper and stir fry together

6. After sautéing is soft, add the cowpeas cooked in advance

7. Add seasoning, salt, monosodium glutamate, tomato paste and stir well

8. Add the right amount of water to the starch

9. Collect the juice and you can get it out of the pot!

Tips:
Cowpea must be cooked before it can be eaten. It contains saponin poison and phytohemagglutinin, and the toxin is destroyed only when it is completely cooked!