【豆角茄子】Eggplant Long Bean Stir-Fry

豆角炒茄子是娘家经常做的一道菜，送粥下饭都非常美味，是茄子和豇豆/豆角盛产的时候常做的一道菜。

我喜欢用马来西亚产的豆瓣酱做这道菜，是我思念的家乡味，也没那么咸。

Stir-fried eggplant with long beans is a dish my mom made a lot when I was young, It goes well  porridge and rice. 

A dish I made often now when eggplants and long beans are in the market during summer.

材料：
1 小把 豇豆/豆角
2 只 茄子
1 大勺 豆瓣酱

1 小勺 蒜蓉
1/2 小勺 糖
一点点酱油 可无

Ingredients：
1 small bunch of long bean
2 Japanese eggplants
1 tablespoon of Fermented bean paste

1 teaspoon of minced garlic
1/2 tsp sugar

A little soy sauce optional

1. 把茄子和豆角洗净沥干切成段备用。

2. 热上1大杯食油，把茄子和豆角都入油锅过一次油，取出沥干备用。

3. 把食油取出，留下一大勺，加入豆瓣酱和蒜蓉炒香，把茄子和豆角倒入，加入糖和酱油调味。可以加一点点水，再稍微烹煮几分钟即可。

1. Wash the eggplant and beans, drain and cut into sections and set aside.

2. Heat 1 large cup of cooking oil, deep fried the eggplant and long beans respectively for about 1 minute, take out and drain and set aside.

3. Scoop out the cooking oil leave only a tablespoon in the wok, add the fermented bean paste and minced garlic and stir-fry until fragrant.

4. Add eggplant and beans, season with sugar and soy sauce to taste. You can add a little water and cook for a few minutes before serving.