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
stirfry
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