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Ingredients
| eggplants: 1 |
| green bell pepper: 1 |
| red bell pepper: 1 pepper |
| white mushrooms: 8 whole mushrooms |
| oyster sauce: 2 Tbl |
| granulated sugar: 1 Tbl |
| vegetable oil: 3 Tbl |
| garlic (crushed): 2 tsp (finely chopped) |
| ginger root: 1 tsp (finely chopped) |
| sesame oil: 1 tsp |
Stir-Fried Eggplant and Peppers
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.