Eggplant Stir Fry (version II)
4 asian eggplants, sliced on bias 1/2-inch thick
Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice
2 tablespoons sesame oil
1 tablespoon vegetable oil
1/4 cup soy sauce
2 teaspoons dark brown sugar
1 1/2 cups snow peas
5 scallions, cut on bias in 1 1/2-inch long pieces
2 red peppers, sliced thinly
Don't you realize that Eggplant Stir Fry and Eggplant Stir Fry Version II are the same? The ingredients are just in different order.
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