Eggplant is one of the vegetables enjoyed by people in all three seasons—summer, rainy season, and winter. If you cook eggplant until it's nice and soft, it can even be tastier than meat dishes.
This time, I'd like to share how to stir-fry eggplant with green chili to make it delicious.
Ingredients
• 2 eggplants
• A little salt
• 3½ tablespoons cooking oil
• 4 cloves garlic
• 1 tablespoon light soy sauce (fish sauce)
• 1 green chili pepper
• ½ teaspoon sugar
Step-by-step instructions
1. Cut the eggplants into bite-sized pieces. Then soak them in salt water for about 10 minutes. After 10 minutes, take the eggplants out.
2. Mince the garlic finely. Also slice the green chili thinly.
3. Heat the pan and add 3 tablespoons of oil. Once the oil is hot, add the eggplants and stir-fry. Once the eggplants become soft, transfer them to a plate. Leave a little oil in the pan to sauté the garlic.
4. If there's no oil left in the pan, you can add another half tablespoon of oil. Then add the garlic and sauté until fragrant.
5. Add the green chili and stir-fry. Then put the eggplant back into the pan and mix well. Add the fish sauce and sugar, then stir again. Finally, add salt and taste to check the saltiness.
And there you have it—a delicious bowl of stir-fried eggplant with green chili.
Source: Chinasichuanfood.com
