Prepare the sauce: 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of cornstarch, half a spoon of dark soy sauce, 1 spoon of sugar, stir well and set aside.
Cut the eggplant into finger-sized strips and cut the beans into small pieces.
Burn the oil at 70% and fry the eggplant for about 15 seconds (the eggplant will absorb oil if the oil temperature is not high enough), and then Add beans and fry until soft.
Heat the oil in a pot and fry the garlic until it is slightly yellow. Add the green and red pepper shreds and stir-fry for a few times. Add the beans and eggplant, and serve on the side. While frying, add boiling water from the side of the pot, add the sauce and stir-fry for a few times. Add the perilla and stir-fry for a few more times. The delicious and easy-to-make perilla, eggplant and beans are ready.
A friend said I don’t know perilla, so I went to the vegetable garden and took two photos. There are many kinds of perilla, and this is the one I planted
