Braden Family Cookbook

Chuck Braden

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EGGPLANT STIR FRY                          Curtis Akins

2 TBSP. peanut oil

1 TBSP. sesame oil

4 Asian eggplants, sliced on a bias ½ inch thick

2 red bell peppers, sliced thinly

1 ½ cups snow (Chinese) peas

5 green onions, cut on a bias in 1 ½ inch long pieces

2 TSP.. Dark brown sugar

1/4 cup soy (shoyu) sauce

Heat wok or large nonstick skillet over medium heat.  Heat the peanut oil until just starting to smoke then add eggplant and peppers.  Cook for 4 minutes, until softened, then add the snow peas and green onions.  Dissolve the sugar in the soy sauce and add to pan.  Cook for 2 minutes, add sesame oil and serve over steamed rice. 

Makes 2 big servings. 

Note:    You can stir fry chicken or pork, or even beef to add to the dish.  It is quite rich without the meat.  Try using brown rice instead of plain old short grain rice.