Eggplant and Long Beans

Ingredients 8

• Long beans 豆角200 g
• Eggplant 茄子200 g
• Dried red chillies 干辣椒5 个
• Garlic 蒜2 个
• Oyster sauce 蚝油4 tsp
• Light soy sauce 生抽2 tsp
• Cooking oil 油to taste
• Water 水to taste

Steps 6

1. 1
   Step 1

   Wash the eggplant and cut it into long strips. Soak in water for a few minutes so it absorbs less oil, then drain.

   茄子洗净切长条，用清水泡一会儿，这样吃油少，再捞出沥干。

2. 2
   Step 2

   Wash the long beans, pull off any tough strings and cut them into long pieces. Cut the chillies into short pieces and smash and chop the garlic.

   豆角洗净去老筋，切长段。干辣椒切小段，蒜拍碎切末。

3. 3
   Step 3

   Heat plenty of oil until hot and fry the eggplant until soft. Lift it out and drain off the oil.

   锅里多倒些油，烧到七成热，下茄子炸软，捞出控油。

4. 4
   Step 4

   Fry the long beans in the same oil until the skins wrinkle. Lift them out and drain.

   再把豆角下油锅炸到表皮起皱，捞出控油。

5. 5
   Step 5

   Leave a little oil in the wok and fry the garlic and chillies until fragrant. Add the eggplant and beans and toss.

   锅里留一点底油，下蒜末和干辣椒爆香，放茄子和豆角翻炒。

6. 6
   Step 6

   Add the soy sauce, oyster sauce and a little water and stir well. Cover and cook until the sauce is thick and the beans are fully cooked; both sauces are salty, so taste before adding salt.

   加生抽、蚝油和少许清水翻匀，盖上锅盖焖到汤汁浓稠、豆角熟透。蚝油和生抽都有咸味，尝过再决定加不加盐。