Stir-fry vegetables 2 ways

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.   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!