Cowpea and Eggplant in Oyster Sauce

Overview

Eggplant has the effect of clearing away heat, activating blood circulation, reducing swelling and relieving pain. This kind of light purple eggplant, we call it Hangqie here, has a particularly soft and glutinous texture, while cowpea can strengthen the stomach and nourish the kidneys. The combination of the two vegetables is delicious and is a home-cooked dish that is very suitable for summer consumption

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• old man
• summer recipes
• banquet dishes
• dinner
• chicken essence
• cowpea
• eggplant
• light soy sauce
• minced garlic
• oil
• old soy sauce
• oyster sauce
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the cowpeas and eggplants and cut them into even segments

   

2. 2 Prepare chopped green onions and minced garlic

   

3. 3 Heat oil in a pan, add minced garlic and saute until fragrant

   

4. 4 First pour in the cowpeas and stir-fry until all colors change

   

5. 5 Then add the eggplant and stir-fry until it changes color, then add salt and stir-fry evenly

   

6. 6 Add light soy sauce and dark soy sauce

   

7. 7 Add boiling water

   

8. 8 Cover and cook over high heat for one minute

   

9. 9 Then open and add appropriate amount of oyster sauce

   

10. 10 Add chicken essence and stir-fry evenly before taking it out of the pan

    

11. 11 Sprinkle with chopped green onions and serve