Stir-fried eggplant with both shape and texture. (Make it quickl
I made a good stir-fried eggplant as a side dish from the seasonal eggplant. All you have to do is cut and stir-fry the ingredients, so you can finish it in a short time, and it's stir-fried eggplant that has both shape and texture.
2 serving
Within 15 minutes
딸기망고chsiiii
Ingredients
  • Branch
    3ea
  • onion
    1/4ea
  • Red pepper
    2ea
  • crushed garlic
    1TS
  • leek
    1TS
  • Soy sauce
    2TS
  • cooking wine
    1TS
  • Sugar
    1ts
  • Sesame
    1/2TS
Cooking Steps
STEP 1/8
Material preparation
- You can cut the green onions and take a tablespoon.
STEP 2/8
- Cut the eggplant into 3 pieces and then into 4 pieces
- Shred onion to 0.3cm thick
- Slice green onions and red pepper diagonally
STEP 3/8
- Stir-fry a tablespoon of oil, green onions, and minced garlic over medium heat
STEP 4/8
- When the ingredients are golden, add onions and eggplants and stir-fry them over high heat
Tip. After adding the ingredients, proceed over high heat until the end. That way, the eggplant will lose moisture.
STEP 5/8
- Stir-fry it for a minute and add soy sauce, cooking wine, and sugar
Tip. Add a small amount of sugar for flavor rather than sweetness. About a quarter of a tablespoon.
STEP 6/8
- Stir-fry eggplant shells until wrinkled, add red pepper and mix evenly
STEP 7/8
- When red pepper is dead, add sesame seeds to finish
Tip. You can add a little bit of sesame oil to suit your taste.
STEP 8/8
Stir-fried eggplants are done!
1. The eggplant I used is a little thin. It's enough for two people to eat two meals.
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