Monday, March 30, 2009

Stir-fried Eggplants With Lady's Finger and Long Bean

eggplants (cut into long strips)
lady's fingers (sliced thinly)
long bean
2 cloves garlic (chopped)
red chilli (sliced thinly)(optional)

Sauce (mix):
1 tbsp oyster sauce
1tsp cornflour
100ml water
dash of salt

1. Heat up oil and fry eggplants until golden brown then dish and drain.
2. Saute chopped garlic until fragrant.
3. Add in lady's finger, long bean and red chilli slices then stir fry until cooked.
4. Pour in sauce and stir well.
5. Dish up and serve.

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