Stir-fried Eggplant with yardlong beans
Eggplant is a great summer vegetable, similar to winter melon, and both are known for their cooling and alkaline properties. Eating eggplant regularly can help with cooling down and beating the heat, which is especially helpful for those prone to heat rashes in the summer. The skin of the eggplant is rich in anthocyanins and vitamin E, which are known for their antioxidant and anti-aging benefits.
There are many delicious ways to prepare eggplant. You can roast it, then peel back the skin and spread garlic sauce on the tender flesh—it's simply delicious. Another favorite is to stuff the eggplant with a bit of minced pork and fry it into "eggplant pockets," which are crispy on the outside and tender on the inside, bursting with flavor. Stir-frying it with minced meat is another great option, making for a savory and hearty dish that goes perfectly with rice. And cooking it with yardlong beans creates a particularly appetizing and filling meal, even without any meat.

INGREDIENTS
- 1 eggplant
- 1 bunch of yardlong beans
DIRECTIONS
Prepare the ingredients.
Wash the yardlong beans and cut them into long pieces.
Wash the eggplant and cut it into long strips.
In a bowl, add 2 tablespoons of soy sauce.
Add 1 tablespoon of oyster sauce.
Add ½ tablespoon of salt.
Add 1 tablespoon of cornstarch, then add some water and mix well.
Fry the eggplant in a pan for 3 minutes and remove from the oil.
Tips:
The oil temperature for frying the eggplant should be high. When you place your hand about 10cm above the oil, you should feel the heat. When the oil starts to lightly smoke, it's time to add the eggplant. This is when the eggplant will start absorbing the oil. Fry the eggplant again once or twice to force out the oil that was just absorbed. This will make the surface crispy without feeling greasy.
Fry the yardlong beans in the pan for 3 minutes and remove from the oil.
Tips:
The oil temperature for frying the yardlong beans should be slightly lower than for the eggplant. Yardlong beans take longer to cook, so fry them slowly until the skin wrinkles.
In the pan, sauté minced garlic and chopped chili peppers until fragrant.
Tips:
Avoid sautéing the minced garlic and chili peppers for too long to prevent them from losing their flavor.
Add the eggplant and yardlong beans to the pan and stir-fry briefly.
Pour in the prepared sauce and stir-fry until well combined. Remove from heat.
Tips:
During the stir-frying process, adjust the thickness of the sauce according to personal preference. If you prefer more sauce, reduce the thickening agent slightly.
Super delicious and perfect with rice. Enjoy!