Recipe courtesy of Curtis Aikens

Total:: 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

My Private Notes

Name: Curtis' Eggplant Stir Fry
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
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