Fried three shredded shreds

Overview

In our Northeast, eggplant and beans are the cheapest during summer. Dishes such as roasted eggplant and stewed beans are indispensable on most people’s dining tables. Today, let’s make a lighter stir-fry. Stir-fry eggplant, beans, and peppers together. This is what my mother often made when I was a child. I named it Stir-fried Sansi, a simple and convenient home-cooked dish.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• beans
• corn oil
• eggplant
• five spice powder
• hot pepper
• onions
• refined salt
• garlic
• ginger
• soy sauce

Ingredients

Steps

1. 1 Wash and shred the eggplant.

   

2. 2 Remove stems from green beans, wash and shred.

   

3. 3 Wash and shred the peppers.

   

4. 4 Put the base oil in the pan, add the onion and ginger and stir-fry when the aroma comes out, add the shredded green pepper.

   

5. 5 Add beans and eggplant.

   

6. 6 Add soy sauce.

   

7. 7 Add salt.

   

8. 8 Add allspice.

   

9. 9 Add minced garlic.

   

10. 10 Just add MSG before serving.