Ingredients
- 200 g green bean
- 200 g eggplant
- 5 dry red peppers
- 2 garlic
- 20 ml oyster sauce
- 10 ml light soy sauce
- oil
Directions
Tips
- Eggplant is very oil absorption. If you worry about fat intake, you can cut the eggplant, then put it in the water for a while. When eggplant absorbs enough water, it reduces oil absorption. It is also a way to get rid of the bitter taste. Also, steam the eggplant before frying can reduce oil absorption as well.
- Both oyster sauce and light soy sauce have a salty taste. You can add salt according to your taste.
- Do not peel the eggplant. Eggplant skin contains rich vitamin P. It enhances the adhesion between human cells. It also improves microvascular protection.
- Do not eat raw beans! It may involve poisoning. Raw bean contains saponin and plant lectin. These two substances have a strong stimulation on the gastrointestinal mucosa. It may also result in cell damage and hemolysis. Thus, make sure to cook thoroughly before eating.
Steps
1 Done | Wash and cut the eggplant into long strips, soak it in water for a while and then remove. |
2 Done | Wash beans, and cut into long strips. Cut dried chili peppers into small pieces. Chop garlic into small pieces. |
3 Done | Add oil into the pot, heat oil over medium heat. Add the eggplant to fried until soft. |
4 Done | Take out eggplant and set aside |
5 Done | Fry the beans in the oil until they wrinkle |
6 Done | Take out green beans and set aside |
7 Done | Fry with a little oil. Add minced garlic and dried red pepper until fragrant. |
8 Done | Add the eggplant and beans. Stir-fry. |
9 Done | Add the light soy sauce, oyster sauce, and a little water and stir well to blend. |
10 Done | Cover and simmer for a while. Boil until the soup thickens. Enjoy! |
