Braised eggplant with long beans

Recipe Recommendations

• beans ten
• ginger a tablespoon
• minced garlic a tablespoon
• chopped pepper a tablespoon
• sugar a tablespoon
• soy sauce a tablespoon
• oyster sauce a tablespoon
• sesame oil a teaspoon
• broth a tablespoon
• salt appropriate amount

• salty and fresh
• burn
• ten minutes
• simple

Steps for Braised eggplant with long beans

1

This is the eggplant and beans.

2

Don't cut the beans, break them into sections with your hands and make them slightly longer. Marinate with salt (to taste), cut the eggplant into strips, also marinate with salt for ten minutes, pan clean, and squeeze out the water.

3

Minced ginger and garlic, chop pepper, and stir well.

4

Stir fry the beans with a little oil until they are as soft as you like. Some are very soft as you like, and some are not soft as you like. Serve after frying.

5

Put a tablespoon of sugar in the pan, stir-fry the eggplant without changing color,(mine changes color, so it doesn't look good).

6

Add a little oil to minced garlic, minced ginger and chopped pepper, add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. A tablespoon of stock, simmer for a while over low heat, and collect the juice over high heat.

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