Ingredients
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200 g green bean
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200 g eggplant
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5 dry red peppers
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2 garlic
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20 ml oyster sauce
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10 ml light soy sauce
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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
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1
Done
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Wash and cut the eggplant into long strips, soak it in water for a while and then remove. |
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2
Done
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Wash beans, and cut into long strips. Cut dried chili peppers into small pieces. Chop garlic into small pieces. |
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3
Done
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Add oil into the pot, heat oil over medium heat. Add the eggplant to fried until soft. |
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4
Done
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Take out eggplant and set aside |
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5
Done
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Fry the beans in the oil until they wrinkle |
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6
Done
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Take out green beans and set aside |
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7
Done
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Fry with a little oil. Add minced garlic and dried red pepper until fragrant. |
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8
Done
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Add the eggplant and beans. Stir-fry. |
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9
Done
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Add the light soy sauce, oyster sauce, and a little water and stir well to blend. |
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10
Done
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Cover and simmer for a while. Boil until the soup thickens. Enjoy! |
