Easy Recipes: Stir Fry Vegetables – Green Beans and Eggplant

Chef Bao shows you quick tips on how to make stir fry vegetables or sauteed vegetables, the restaurant style, with simple step by step instructions.

In restaurants, these green beans and eggplant are typically deep-fried in oil. At home, you can cook beans in boiling water 2 minutes or until crisp-tender. Drain and rinse under cold running water; then drain.

#stirfryvegetables #greenbeans #stirfryrecipe

Stir Fry Vegetables Recipes
1. Sichuan Dry-Fried Green Beans

# Ingredients

300g String beans
100g Ground meat
2 cloves Garlic
1/3 cup Dried chili pepper
1 tbsp Sichuan peppercorn
500ml Cooking oil
2 tbsp Cooking oil (For stir-fry)
1 tbsp Soy sauce
Salt and pepper to taste
Cooking wine

# Directions

1. Clean the sting beans. Put them into the large pot with boiling oil. Deep-fry until some wrinkles on the surface. Drain the fried-beans. Set aside.
2. In a large pan with medium-high heat, add some cooking oil, ground meat, minced garlic, minced chili pepper and Sichuan peppercorn. Stir-fry until sauté.
3. In the same pan, add fried-beans, seasoning with salt, pepper and soy sauce. Whisk in some cooking wine. Fry for a while. Transfer to the plate and serve.

2. Stir Fry Eggplant

# Ingredients

1 1/2 cup Potatoes
250g Eggplant
Bell peppers
2 tbsp Scallion
1 clove Garlic
2 tbsp Oyster sauce
1 tbsp Soy sauce
2 tsp White vinegar
2 tbsp Cornstarch
1/3 cup Water
500ml Cooking oil
2 tbsp Cooking oil(For stir-fry)
Salt and pepper to taste

# Directions

1. Chop potatoes and eggplants. Dip the chopped eggplants into vinegar and cornstarch. Set aside.
2. Heat up a large pan to high heat. Add oil. Deep-fry the chopped potatoes. Then add the chopped eggplants. Deep-fry again. Drain the veggies. Set aside.
In the same pan, add chopped bell peppers into colander. Fry for a while. Drain it and set aside.
3. In the same pan, turn down to medium heat. Add minced scallion and minced garlic, whisking in oyster sauce, soy sauce and stir-fry for a while. Pour in some water and cornstarch mixture. Seasoning with salt and pepper.
4. Put the fried veggies back into the pan. Stir-fry for a while and cook well.
5. Enjoy!


Phal Seng says:

OMG it my favorite,love it! Chef I went to China couple months ago, I loved them vegetables choy sum, Gail an ….they cooked so tasty, stayed very green and still crunchy. Can you please make a video. Thank you chef !

MrQuagmire26 says:

I like chef Bao’s innovative style of cooking. Can’t wait to try out recreating the recipes posted on this channel.

Brianna Leighton says:

Chinese cuisine without heaps of garlic isnt chinese cuisine

레바뮌첼 says:

Do we have to eat all the dried chillies and peppercorns on that dish? originally

Quoc Bao says:

So little oil, need more!

Vishesh Thanvi says:

Stir fry? Elmm well I forgot this is a Chinese channel lmfao.

gary chong says:

Just got my heart blocked

Rohit Kumtha says:

What’s the point of deep frying everything? The same vegetables can be steamed or boiled before blending with the sauce

Santhanam Ramalingam says:

It looks tasty but everything is deep fried

kyrios0307 says:


Krishna kkanth Marri says:

Lots of oil… And faty food

Krishna kkanth Marri says:

Using oil… Like water

cv says:

You should change the title

Ras Putin says:

Healthy and delicious.

Carmen Lopez says:

Looks absolutely yummy. I must try both of these.

Ruji Yu says:

寬油勸退(too much oil usage for household cooking)

SkiLL & FuN SCHOOL says:

отстой!!!я, не верю что это готовит КИТАЕЦ!!!!!БРЕД!!!!

you o says:


Chef Vadim says:

Мастеру респект,красиво и вкусно)

buapakz says:

I love some good ol di san xian

Preet Greedharry says:

Love the simplicity of the dishes yet so delicious.

Jenny Lakhram says:


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