Hurry up and eat a perilla eggplant and roasted beans

Ingredients

Longeggplant 2 pieces

Longbeans 1/2 catty

Perilla Appropriateamount

Lightsoysauce 2 spoons

Sugar 1 spoon

Oystersauce 2 spoons

darksoysauce 1/2 spoon

cornstarch 1 spoon

Garlic Appropriateamount

Boilingwater Smallhalfbowl

Greenandredpepper Appropriateamount

To prepare the sauce: 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 1/2 tablespoon dark soy sauce, 1 tablespoon sugar and stir well and set aside.
Cut the eggplant into finger-sized strips and the beans into small pieces.
Boil the oil for 7 to fry the eggplant at oil temperature for about 15 seconds, pick it up (the eggplant will absorb oil if the oil temperature is not enough), and then add the beans and fry until soft.
Heat the oil in the pot and fry the garlic until it is slightly yellow, stir-fry the green and red pepper shreds a few times, put the beans and eggplant, add boiling water from the side of the pot while stir-frying, add the sauce and stir-fry a few times, and stir-fry a few more times under the perilla.
A friend said that I didn't know perilla, so I went to the vegetable garden to take two photos, there are many kinds of perilla, and I put this one