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Eggplant Stir Fry with Peppers


2 Chinese eggplants 1 small red bell pepper

1 small green bell pepper 1 small yellow bell pepper 1/4 teaspoon salt 1 slice ginger, fine chopped 1 cloves garlic, fine chopped 3 cups cooking oil 3 tablespoons Ying’s Stir Fry Sauce


1. Cut eggplant into thick wedges, red, green and yellow pepper into cubes. Sprinkle salt on eggplant wedges. 2. Heat 2 to 3 cups of oil over medium-high heat in a large preheated skillet or wok. Lay in eggplant and deep-fry for 3 to 5 minutes or until browned.

3. Drain eggplant on paper towel and set aside.

4. Reserve 1 tablespoon oil in the skillet or wok. When oil is hot add ginger and garlic.

5. Stir for a few seconds, and then add peppers, stir-fry for 30 seconds, then stir in the eggplant and finally the sauce. Stir fry for another 30 seconds.

Makes 2-3 servings. Serve and enjoy!

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