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Eggplant Stirfry
Ingredients (use vegan versions):
  • 4 Asian eggplants sliced
  • 1 tablespoon veg oil
  • 2 teaspoon brown vegan sugar
  • 5 scallions chopped
  • 2 tablespoon sesame oil
  • 1/4 cup soy sauce
  • 1 1/2 cups snow peas
  • 2 red peppers sliced
Directions:

Heat

the oils in the wok. Once very hot add the peppers, and the eggplant. Cook for 4 minutes, until softened. Add the snow peas, and the scallions. Dissolve the brown vegan sugar in the soy sauce, and then add it to the pan. Cook for 2 more minutes, and serve.

Serves: 2

Preparation time: about 15 min


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