Fragrant Eggplant with Enoki Mushrooms

Turn the heat to low, add vegetable oil to the pan, then add the eggplant and garlic and stir-fry for about 3 minutes until the eggplant is soft or releases water. Add the blanched green beans (blanch with a little salt until half-cooked), add a little salt, stir-fry briefly, then add enoki mushrooms, which can be spread on top. When steam starts to rise from the pan, add dark soy sauce without adding water. Stir-fry all the ingredients briefly, add a little sugar (to taste), stir evenly, then cover and simmer for about 5 minutes.

Open the lid to check, then add a little more salt. If needed, you can cover it and simmer. It tastes better when the three ingredients are cooked until soft and release their juices. Finally, add vinegar (according to personal preference).

Finished, soft and fragrant, delicious, and even the vegetarian dishes are tasty.