🍆 After a busy day, the aroma of braised eggplant and green beans wafting from the kitchen instantly soothes away fatigue. The rich, savory sauce coats the soft, tender eggplant strips, while the crisp green beans are glistening with flavorful gravy. A spoonful drizzled over hot rice—simple, straightforward happiness, nothing beats this.
Materials
Braised Green Beans and Eggplant | A Rice Killer! This vegetarian dish is even more delicious than meat! 🍆 Recipe Steps
1. Sauce: Mix 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1/2 tablespoon dark soy sauce, a pinch of sugar, and 1 tablespoon cornstarch. 2. Cut eggplant into strips, add a little salt, let sit for 10 minutes to draw out moisture, squeeze out excess water. Heat oil, add green beans and stir-fry until just cooked through, then remove. 3. Leave some oil in the pan, add the eggplant and stir-fry until the skin is golden brown, then remove. Sauté minced garlic and chili peppers in a little oil until fragrant, then add the green beans, eggplant, and sauce. Stir-fry over high heat until thickened and evenly coated. 📍 Delicious Tips * 1. Green beans must be fully cooked! Stir-fry or deep-fry for a sufficient time to avoid food poisoning. * 2. Eggplant pre-treatment is essential! Salting and squeezing out water or lightly coating with cornstarch effectively solves the problem of oil absorption. * 3. Prepare the sauce in advance! This avoids being rushed while cooking and affecting the heat control. * 4. Maintain high heat and stir-fry quickly throughout the entire process! Locking in the wok's smokiness enhances the flavor of vegetables 👉 What's your absolute favorite dish to eat with rice? Feel free to share your masterpiece in the comments! 👇
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