Stir-Fried Eggplant (version II)

2 tablespoons groundnut oil
1 eggplant sliced
2 scallions sliced diagonally
1 garlic clove crushed
1 small red pepper sliced
2 tablespoons vegetarian oyster sauce
1 tablespoon chinese salted black beans, soaked if dried
ground black pepper
1 tablespoon fresh coriander or parsley, chopped, to garnish

Heat the oil in a wok and stir-fry the eggplant for 2 minutes. Add the scallions, garlic, and pepper and cook for a further 2 minutes. Add the oyster sauce, black beans, and pepper. Cook for a further minute, season with pepper only and serve with fresh coriander or parsley.



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