SNAKE LONG BEAN AND BRINJAL



INGREDIENTS:

300 gm snake long bean -trimmed and cut into 3cm lengths

2 nos. brinjal (eggplant)- skinned, cut into 3cm lengths and strips

2 nos.chili -sliced

1 garlic cloves -chopped

2 tbsp. oyster sauce -} mix together with soya bean paste and 1/4 cup of water. 

1 tbsp. fermented soya bean paste (taucheo) 

Soya sauce to season 

Method:

1. Heat wok with oil.

2. Add in all the ingredients, except the oyster sauce mixture,

3. Cook in slow fire, keep frying, sprinkle some water, cover for a few seconds.

4. Uncovered, keep frying, sprinkle with water, repeating until the bean and brinjal is tender

5. Add in the oyster sauce mixture, stir to combine

6. Taste and season with soya sauce. Serve.

Note: You must be wondering, why I did not just add water to the dish in step 3 and 4 to cooked through.
Because you will not get the aromatic from the 'heat' (wok hei) slight burning smell.