Stir-fried Eggplant and Green Beans as the name suggest is a stir fry of the two vegetables on a savoury spicy sauce made with soy sauce and chillies
- In a wok add 1/2 cup of oil, heat to its smoking point, add the green beans and cook until it is cooked and blisters appear. Remove from wok, place in a colander to drain excess oil.
- Drain wok leaving 2 tbsp of oil. Also in high heat, add the eggplants and stir fry until edges are light brown. Remove from wok, then set aside.
- Add one tablespoon of oil into the wok, sauté garlic, ginger and chillies until fragrant. Add the eggplants and green beans then the light soy sauce, oyster sauce, salt, and white pepper. Continue to cook for 2 more minutes then serve.