Stir-fried Sambo with Garlic

Name: Stir-fried Sambo with Garlic
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Carob; 100g eggplant; 100g Bitter gourd; 4 Garlic cloves; 30g Tempeh; Some oil; 3g salt; 1 tbsp Soy sauce; 1 tbsp Oyster sauce; a little Chicken noodles

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Nang Sanbao is a common traditional snack of Han nationality in Guangdong, Hong Kong and Macau. Fresh, fragrant and tender, with a unique taste Most of them use bitter gourd, green pepper, eggplant, or tofu as a combination, which changes slightly according to the season or the environment. Just because it needs to be filled with meat, it is called stuffed three treasures. Stir-fried three treasures are here. Stir-fry on the basis of vegetables without adding meat. A Hakka dish that has become very popular in recent years. Modern people have a better life. They don’t have a strong desire to eat meat, but they have a soft spot for the Sambo dish. , I don’t know which foodie or celebrity chef came up with this method to transform the Sambo, not only healthy but still delicious"

Stir-fried Sambo with Garlic

1. Prepare ingredients: bitter gourd, beans, eggplant, garlic cloves, tempeh

2. Wash the bitter gourd, cut into sections and cut in half, take out the stuffed melon, and then cut into strips

3. Wash the eggplant and cut into sections, then cut into strips

4. Put bitter gourd and eggplant in a large basin, sprinkle some salt, grab a few times with your hands to squeeze out the bitterness, then rinse with water and drain

5. Wash the snap beans

6. Peel garlic cloves and mince, wash and mince tempeh

7. Heat up a wok, put an appropriate amount of oil, add the tempeh and minced garlic until fragrant

8. Add the beans and stir fry for a while

9. Pour in eggplant and bitter gourd and continue to fry until soft

10. Add oyster sauce, soy sauce

11. Finally, add salt and chicken noodles and stir-fry evenly~

Tips:
Bitter melon and eggplant are marinated in salt for a while to remove the bitterness and astringency. When they are fried, they will ripen quickly. The tempeh and garlic make the whole dish tangy and rich in flavor~