Eggplant Stir Fry (version II)

(1 vote)

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

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


Don't you realize that Eggplant Stir Fry and Eggplant Stir Fry Version II are the same? The ingredients are just in different order.
Anonymous, Location not stated.

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