Creado con IA
Eggplant and Potato Stir-Fry
30 min 590 kcal por ración Media
Ingredientes
4 Raciones
- eggplants2 medium
- potatoes3 medium
- soy sauce1 tablespoon
- oyster sauce1 tablespoon
- garlic2 cloves
- ginger1 tablespoon
- vegetable oil2 tablespoons
- green onion1 whole
- saltto taste
- pepperto taste
Preparación
- 1
Wash and cut the eggplants into bite-sized pieces.
- 2
Peel and cut the potatoes into similar-sized pieces as the eggplants.
- 3
Mince the garlic and ginger, and slice the green onion.
- 4
Heat the vegetable oil in a large pan over medium heat.
- 5
Add the garlic and ginger to the pan and sauté for about 1 minute until fragrant.
- 6
Add the potatoes to the pan and stir-fry for about 5-7 minutes until they start to soften.
- 7
Add the eggplants to the pan and continue to stir-fry for another 5 minutes.
- 8
Pour in the soy sauce and oyster sauce, stirring well to coat the vegetables.
- 9
Cook for an additional 3-5 minutes until the eggplants and potatoes are tender.
