Aubergine Stir-Fry

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Ingredients
  • 1 Chinese eggplant (long, purple)
  • Onions (as needed)
  • Bell peppers (mix colors, as needed)
  • 1 tbsp Cooking oil
  • 2 tbsps Chili oil
  • 1 tbsp Ginger (grated)
  • 2 cloves Garlic (grated)
  • 2 tsps Soy sauce
  • 2 tbsps Hoisin sauce
  • 2 tsps Rice vinegar
  • ½ tsp Black pepper (coarsely crushed)
  • Green onions (sliced, for garnish)
Instructions
  1. Cut eggplant into 3 inch by ½ inch thick strips and steam.
  2. Cut thick strips of onions and peppers to equal quantity of eggplant.
  3. Stir-fry onions and peppers in little oil for 2 minutes.
  4. In a wok, heat cooking oil and chili oil on medium heat.
  5. Add ginger and garlic, stir for a few seconds then add the sauces, vinegar and black pepper.
  6. Stir for a couple of minutes to incorporate the flavors then add the steamed eggplant and the vegetables, mix well to coat.
  7. Empty into a baking tray and broil in the oven to desired crispness, stir in between.
  8. When done empty into a serving bowl and garnish with green onions.