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Eggplant Stir Fry with Jalapeno

January 27, 2017



2 tablespoons oil
1 clove garlic, chopped
2 Chinese eggplants
1-2 jalapenos
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.

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