Vegetarian dishes are easy to make! Here are four recipes for vegetarian dishes.

Vegetarian dishes are easy to make! You don't need to pair them with meat to make them delicious. Here are four vegetarian recipes.

Steamed Eggplant with Garlic

I. Steamed Eggplant with Garlic

Main ingredients:

Tender long eggplant

Ingredients:

Garlic, MSG, salt, sugar, sesame oil

Instructions:

1. Mince the garlic; wash the eggplant and cut it 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 five minutes.

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

Braised Eggplant

II. Braised Eggplant

Ingredients:

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

Seasonings:

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

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, turning 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 cooked.

Eggplant, Potato, and Green Bean Stew

III. Braised Eggplant and Potato

Ingredients:

1 long eggplant, 1 potato, 1 tomato.

Seasonings:

Salt, oil, black pepper, ginger powder, thirteen-spice powder, light soy sauce.

Instructions:

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

2. Chop the long eggplant, potato, and tomato into cubes and set aside. I like to add some tomato to everything I cook recently; the weather is hot, and the sour taste is appetizing.

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

4. After the potato is golden brown, remove it from the pan and set aside. Also briefly fry the eggplant in oil.

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

6. Serve on a plate.

Steamed Eggplant with Chopped Chili

IV. Stir-fried Eggplant with Chopped Chili

Instructions:

1. Wash the eggplant, cut it into strips, soak in salted water for ten minutes, then remove.

2. Add two large spoonfuls of dry starch, making sure each strip of eggplant is coated (this way, it absorbs less oil when fried).

3. Heat oil in a wok until it's about 70% hot. Add the eggplant and fry until cooked. Remove the eggplant and drain excess oil with paper towels.

4. Finely chop the garlic and ginger.

5. In a bowl, combine vegetarian oyster sauce, vinegar, water, salt, MSG, sesame oil, and cornstarch. Mix well.

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

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