2 tablespoons oil
1 clove garlic, chopped
2 Chinese eggplants
2-3 tablespoons Ying's Stir Fry Sauce
1. Cut Chinese eggplant and jalapeno into thin strips.
2. Heat oil in a wok, add garlic. Stir until aromatic (about 15 seconds).
3. Stir in eggplant and stir fry for a couple minutes. Add 1/4 water if needed. Stir until there's no more liquid and eggplants turn darker.
4. Add jalapeno and stir fry sauce. Stir for another 1-2 minutes.
Serve over rice or noodles.