Stir-Fried Spicy Brinjal (Eggplant) and Long Beans 辣炒茄子长豆

Pig normally likes to stir-fry brinjal with chilli padi and Bit Bit likes it. The mixed vegetable rice stall near Bit Bit's area also sells stir-fried brinjal with long beans and Bit Bit also likes it. So today, Bit Bit decided to make stir-fried spicy brinjal and long beans.

This dish took about 20 minutes to complete.

Things that Bit Bit found out about Stir-Fried Spicy Brinjal and Long Beans:

• Long beans need a longer time to be cooked, so while stir-frying vegetables, cook the long beans first.
• To check whether a brinjal is cooked, poke a chopsticks into its flesh and if it goes through easily, the brinjal is cooked.
• This dish is healthy and filled with fibre, and the chilli also stimulates one's metabolism.

Ingredients that Bit Bit used for Stir-Fried Spicy Brinjal and Long Beans:

1. Brinjal (Eggplant) - 6 Small Whole
2. Long Beans - 350gm (Around 12 to 15 Pieces)
3. Red Chilli Padi - 9 Pieces
4. Canola Oil - 1 Tbsp
5. Light Soy Sauce - 1.5 Tbsp
6. Salt - A Pinch
7. Water - 1/2 Cup

Method that Bit Bit used to cook Stir-Fried Spicy Brinjal and Long Beans:

1. Wash and cut the brinjal into thick slices, and set aside.
2. Wash and remove the head and tail of the long beans, cut into 2 to 3 inch pieces and set aside.
3. Wash and remove the head of the chilli padi, cut the chilli padi into two pieces each.
4. Use a chopstick to hit the chilli padi gently to remove the seeds, and set aside.
5. Heat up a pan and add oil.
6. Add in the long beans and red chilli padi. Stir fry for about 5 minutes.
7. Add in 1/4 cup of water and simmer for about 3 to 5 minutes.
8. Continue to stir fry and simmer till long beans are mostly cooked (does not taste raw anymore).
9. Add in the brinjal and 1/4 cup of water.
10. Stir fry for about 5 minutes and simmer till both long beans and brinjal are cooked.
11. Add in light soy sauce and salt, and mix well.
12. Stir fry for about 2 to 3 minutes.
13. Serve and eat!