Bean, potato and eggplant stew

Overview

How to cook Bean, potato and eggplant stew at home

Tags

• hot dishes
• home cooking
• beans
• edible oil
• eggplant
• fuel consumption
• light soy sauce
• old soy sauce
• potatoes
• starch
• white sesame
• white sugar
• garlic

Ingredients

Steps

1. 1 Wash beans, potatoes, and eggplants.

   

2. 2 Cut the beans into small pieces, and cut the potatoes and eggplant into small pieces.

   

3. 3 Mix 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oil, 1 spoon of starch, half a spoon of sugar, and half a bowl of water to make a juice. Stir evenly and set aside

   

4. 4 Chop the garlic into mince and set aside.

   

5. 5 Put oil in the pan and fry the potatoes until golden brown and set aside.

   

6. 6 Fry the beans until soft and set aside.

   

7. 7 Fry the eggplant until soft and set aside.

   

8. 8 Leave some base oil in the pot, add minced garlic and fry until fragrant.

   

9. 9 Add beans, potatoes and eggplant and stir-fry.

   

10. 10 Pour in the prepared sauce, drain slightly and sprinkle in white sesame seeds.

    

11. 11 Stir well and serve.