Description
In both Chinese and Burmese kitchen vegetables do not cook and do not stew and fry in the wok. Thus, each vegetable retains its unique taste and looks fresh. Tasty, healthy dish quick to prepare. You can eat both hot and cold.
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Pepper
0.5 piece
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Onion
1 piece
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Garlic
2 tooth
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Sauce
1 Tbsp
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Soy sauce
2 Tbsp
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Salt
-
Seasoning
-
Green onions
1 coup
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Vegetable oil
50 ml
Cooking
Eggplant cut into thin strips, pour salt and leave, went to the bitterness.
Green onions and garlic cut into rings, onion bands.
Zucchini and red bell pepper also cut into strips.
For cooking it is best to take the wok. In the absence of a wok, use a frying pan with a thick bottom. On the hot vegetable oil and fry green onion, garlic.
Add oyster sauce and black pepper.
Eggplant opolaskivaniem from the salt, dry with paper towel. In a pan put the onions to eggplant, zucchini and pepper. Fry, stirring, until soft, about 5 minutes.
Take soy sauce, Kikkoman.
Add the sauce to the vegetables.
Mix everything together, disconnect the fire, close the lid and leave to soak up the sauce for a few minutes.
Serve immediately hot, sprinkled with green onions. For a side dish you can serve rice. This dish is tasty and cold, as an appetizer. Bon appetit!
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