Ingredients
- 4 Asian eggplants, sliced on bias 1/2-inch thick
- 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
Directions
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
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