STEP 1/8
Cut the eggplant into half-moon shapes, add 1 teaspoon of salt, mix well, and marinate for 10 minutes
STEP 2/8
Cut the zucchini into half-moon shapes so that it is not too thick. Add 1 teaspoon of salt and marinate for 10 minutes
STEP 3/8
Prepare carrots/onions by cutting them not too thick
STEP 4/8
Squeeze the pickled zucchini and eggplant as much as possible
*I squeezed the water without washing it
If you think it's too salty, wash it in water and squeeze the water
STEP 5/8
Place olive oil/minced garlic in pan, remove onion and stir-fry over high heat for 2 minutes
STEP 6/8
Add onion at the end and stir-fry 2~3 minutes after adding soy sauce/oligosaccharide
STEP 7/8
Turn off the heat, sprinkle sesame oil/sesame seeds to finish, and transfer from the pan to another bowl
The remaining heat in the pan can make the vegetables more cooked and watery
STEP 8/8
I like stir-fried zucchini and eggplant, but I didn't want to stir-fry it separately, so I tried it all at once and it's even betterHah!
It tastes even better when you mix it with rice with stir-fried red pepper paste
You have to squeeze the water as much as possible to make it a delicious side dish without any moisture