roast eggplant with long beans

How to Stir-Fried Long Beans with Eggplant: A Complete Guide

Stir-fried long beans with eggplant is a beloved, simple dish that balances textures and flavors. Here’s a detailed guide to making it perfectly.

Ingredients: 250g long beans, trimmed; 1 large eggplant, cut into 2cm cubes; 3 garlic cloves, minced; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp cooking oil; a pinch of salt.

Steps:

1. Prep the veggies: Soak long beans in salted water for 10 minutes, then blanch in boiling water for 2 minutes until tender. Drain. Sprinkle eggplant with salt, set for 15 minutes to remove bitterness, then pat dry.

2. Stir-fry: Heat oil in a wok over medium-high heat. Add eggplant and fry until golden (3-4 minutes). Remove.

3. Sauté aromatics: In the same wok, add garlic, stir until fragrant (30 seconds). Toss in blanched long beans, stir-fry for 1 minute.

4. Combine and season: Return eggplant to the wok. Add soy sauce, oyster sauce, and sugar. Mix well, cook for 1-2 minutes until everything is coated. Adjust salt if needed.

Tips: For extra flavor, add a dash of chili sauce or a spoonful of fermented black beans. Serve hot with steamed rice for a comforting meal. This dish is quick, healthy, and packed with umami!