4 Asian eggplants -- sliced
1/2 " thick
: on bias
2 TB sesame oil
1 TB vegetable oil
1/4 c soy sauce
2 ts dark brown sugar
1 1/2 c snow peas
5 scallions -- cut on bias in
1 1/2 inch long
: pieces
2 red peppers -- sliced
: thinly
Heat a wok or large non-stick skillet over medium high
heat. Heat the oils and when almost smoking, add
eggplant and peppers. Cook for 4 minutes, until
softened, and add snow peas and scallions. Dissolve
the sugar in the soy sauce, and add to pan. Cook for 2
minutes and serve over rice.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
