Eggplant      200g
Garlic         2 cloves
Dried chili      5 pieces
Soya sauce      10ml
Oyster oil        20ml
Vegetable oil     as needed
Water           as needed
  1. Wash the eggplants and cut into long sticks. Soak the eggplants for a while, then remove them.
  2. Cut chili into thin slices. Crush garlic.
  3. Heat oil in wok to 70% heated up and add eggplant. Deep fry eggplant until soft and remove from oil and drain.
  4. Deep fry long beans until the skin becomes wrinkle. Remove from wok and drain.
  5. Add oil to a clay pot and stir fry the garlic and chili. Then add the eggplants and stir fry.
  6. Add soy sauce, oyster sauce and some water. Mix them and simmer for a while with the pot covered. Serve when the sauce is thickened.