Main Ingredients:
Eggplant: 1; Green Peppers: 5; Pork: 150g.
Auxiliary Ingredients:
Garlic: 4 cloves.
Seasonings:
Oil: appropriate amount; Salt: 2g; Soy Sauce: 1 tablespoon; Doubanjiang (chili bean paste): 1 tablespoon; Oyster Sauce: 1 tablespoon; Pepper: 1 teaspoon; Cornstarch: 2 teaspoons; Water: appropriate amount.
Taste: Salty and Fragrant; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Stir-fried Eggplant with Green Peppers
Eggplant and Green Peppers.
Cut the eggplant into thin slices, sprinkle with salt and let it soften for 20 minutes, then rinse off the salt with water and squeeze out the excess water.
Cut the green peppers into small pieces.
Cut the pork into slices with both lean and fat parts.
Mince the garlic.
Mix soy sauce, oyster sauce, Doubanjiang, cornstarch, pepper, and half a bowl of water to make a sauce and set aside.
Heat the oil in a wok and add the pork.
Stir-fry the pork until it becomes fragrant and then add the garlic.
Stir-fry the garlic until fragrant.
Add the eggplant and stir-fry for 2 minutes.
Add half a bowl of water and simmer for 2 minutes.
After uncovering the wok, add the green peppers.
Stir-fry the green peppers until they are cooked but still crisp.
Pour in the sauce.
Stir-fry over high heat until the sauce thickens and coats the ingredients, then remove from heat.
The dish is ready to serve.
