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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from a local supermarket handout. Ingredients:
1 tablespoon vegetable oil |
1 lb japanese eggplant, trimmed and diced |
1 medium red onion, thinly sliced |
4 medium tomatoes, chopped |
3 tablespoons dark brown sugar |
2 tablespoons low sodium soy sauce |
2 teaspoons lime juice |
1 1/2 teaspoons chili-garlic sauce (huy fong brand recommended) |
3 cups bean sprouts |
1 (8 ounce) can sliced bamboo shoots, rinsed and drained |
1/2 cup fresh mint, rough chopped |
Directions:
1. Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.
2. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
3. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
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