Stir-fried long beans with eggplant
Overview
You should try anything, because you never know what kind of thing or what kind of person will change your life. At a dinner table outside, there was a table full of dishes, but I could never forget this dish of eggplant and long beans. The fragrant and glutinous eggplant, the crispiness of the beans, one soft and one crispy, they meet each other so late, they are delicious and go well with rice.
Tags
Ingredients
Steps
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Wash the eggplant and cut it into long strips. Remove both ends of the long beans and cut them into sections. Crush the garlic and leave two cloves in slices. Cut the dried chilies into small sections and set aside
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Put oil in the pot, add garlic slices and sauté until fragrant, then add the beans and stir-fry until the beans are half cooked
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Add eggplant and minced garlic, stir-fry until eggplant changes color and softens
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Pour in light soy sauce, chili pepper, salt and stir-fry until evenly distributed
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Arrange on a plate and sprinkle with chopped green onion
