Stir-fried eggplant and beans

Overview

Usually these two are fried separately. I used to eat potatoes, eggplants, beans and peppers together in the Northeast. I had a meal with my friends a few days ago and ordered this dish, eggplant and fried beans. The eggplant was soft and waxy, and the beans were crispy and tender. It was very delicious, so I made it myself today~

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• carob
• eggplant
• garlic
• light soy sauce
• onions
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients as shown in the picture, cut the long beans into short pieces and wash them, peel and cut the long black eggplant into strips, and peel the garlic cloves (I also added a long chili pepper, you can add it or not)

   

2. 2 Boil water in a pot, put the beans in and blanch them, take them out when they turn green, and then run them through cold water (the restaurant's method is to fry the beans, but I don't want too much oil when eating them myself, so the hot water I use depends on everyone's preference)

   

3. 3 Pour a little more oil into the wok than usual for cooking, put the eggplant strips in and simmer over low heat until soft, then set aside. (In restaurants, the eggplant strips are also deep-fried, which is faster. I don’t have much oil, so I can only stir-fry over low heat. The specific amount of oil depends on your preference)

   

4. 4 In another pan, add a few Sichuan peppercorns, garlic cloves and chili peppers and saute until fragrant

   

5. 5 Add the blanched beans, stir-fry until the beans become soft, add the stir-fried eggplant strips

   

6. 6 Add appropriate amount of salt and light soy sauce to taste (whether or not to add chicken essence depends on your preference), stir-fry for 1 to 2 minutes

   

7. 7 Load