How to Make Stir-Fried Eggplant with Soy Beans

Garlic and star anise are perfect for cooking eggplant, and as the seasons change, they have been joined by new elements,mung beans, which are enriched with a sweet bean sauce, yielding a dual enhancement in both taste and nutrition.

Ingredients:

　　2 long eggplants cut into 3 cm dice, 200g of water-soaked mung beans,1 piece of pork belly cut into 1 cm cubes, 3 cloves of garlic cut into slices,1 teaspoon minced ginger (5g), 2 star anise pods, 4 tablespoons (60ml) of bean sauce,

1 tea soy sauce (5ml), 1 tablespoon (15g) of sugar, 1 tablespoon (15ml) of cooking wine,

500 ml oil (actual consumption: 20ml), and 2 tablespoons (30ml) of water-starch slurry. Steps:Wash the long eggplants and cut off the stem, then peel them and dice them into 3 cm pieces.

Shred the green onion into strips.Clean and dry the pork belly, then cut it into 1 cm cubes.

Boil water in a pot and add the soaked mung beans,

caramelize them for 10 minutes, then drain and set aside.

Heat oil in a wok over medium-high heat until hot, then deep-fry the eggplant pieces to a light brown color and remove to drain excess oil.

In the same wok with some remaining oil,

slowly cook the pork belly cubes for 3 minutes, followed by adding star anise, garlic slices, green onion strips, and ginger,then add cooking wine, bean sauce, sugar, soy sauce, and a little water to stir-fry. Finally, mix in the eggplant pieces and mung beans, then thicken with water-starch slurry and cook until the sauce thickens.

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