Eggplant Stir Fry with Jalapeno


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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