Curtis' Eggplant Stir Fry

Total Time:
15 min
Prep:
5 min
Cook:
10 min
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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