Vegetable dishes are easy to make! Here are four recipes.

After nourishing through a long winter, it's time to taste the fresh vegetables of spring. Simple and delicious, give it a try yourself!

Steamed Eggplant with Garlic

I. Steamed Eggplant with Garlic

Main Ingredients:

Tender long eggplant

Seasonings:

Garlic, MSG, salt, sugar, sesame oil

Instructions:

1. Mince the garlic; wash the eggplant and cut into long strips.

2. Heat oil in a wok, add the minced garlic and stir-fry until fragrant. Add salt, MSG, sugar, and a little water, and mix well.

3. Arrange the eggplant strips on a steaming plate, pour the stir-fried garlic sauce over them, then place in a steamer for about 5 minutes.

4. After removing the plate from the steamer, drizzle with sesame oil and serve.

Braised Eggplant

II. Braised Eggplant

Ingredients:

1 long eggplant (300g), 1 red bell pepper, 1 green bell pepper, 4 cloves of garlic (minced)

Seasonings:

1/4 tsp fine salt, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp mushroom powder

Instructions:

1. Cut the eggplant into long strips and soak in cold water for 20 minutes. This saves oil and prevents the eggplant from discoloring.

2. Heat 2 tbsp of oil in a pan.

3. Drain the soaked eggplant and add it to the pan, stir-frying over low heat.

4. Cover and simmer, stirring frequently to prevent burning.

5. Continue cooking until the eggplant is soft.

6. Add the green and red bell peppers, garlic, and seasonings. Stir-fry until the peppers are just crisp-tender.

Di San Xian (Potato, Eggplant, and Green Pepper Stir-fry)

III. Braised Eggplant with Potato

Ingredients:

1 long eggplant, 1 potato, 1 tomato

Seasonings:

Salt, oil, pepper powder, ginger powder, thirteen spices, light soy sauce

Instructions:

1. The eggplant was too long to smash, so I just cubed it and put it in a bowl.

2. Cube the long eggplant, potato, and tomato and set aside. I like to add tomato to everything lately; it's sour and appetizing in the hot weather.

3. Pan-fry the potato in oil until both sides are golden brown.

4. Once the potato is golden, remove it and set aside. Also quickly fry the eggplant in oil.

5. After the eggplant is fried, add the tomato and the fried potato back to the pan. Season with salt, oil, pepper powder, ginger powder, thirteen spices, and light soy sauce. Add a little water and simmer for 3 minutes.

6. Serve and plate.

Steamed Eggplant with Diced Chili

IV. Stir-fried Eggplant with Diced Chili

Instructions:

1. Wash the eggplant, cut into strips, and soak in salt water for ten minutes. Remove and drain.

2. Add two large spoonfuls of cornstarch, ensuring each piece of eggplant is well-coated (this helps absorb less oil when frying).

3. Heat oil in a wok until it's about 70% hot. Deep-fry the eggplant until cooked, then remove and drain excess oil on paper towels.

4. Mince the garlic and ginger.

5. In a bowl, mix vegetarian oyster sauce, vinegar, water, salt, MSG, sesame oil, and cornstarch slurry. Stir to combine.

6. Leave a little oil in the wok, add the minced garlic and ginger, then add the eggplant and a small spoonful of diced chili. Stir-fry for half a minute.

7. Pour in the prepared sauce and stir-fry until everything is well combined.