Ingredients
- 2 tbsp cooking oil (high temperature) tbsp
- 3 Japanese eggplant cut into long strips
- 2 cloves garlic finely minced
- 1 jalapeño pepper cored and sliced
- 2 Jimmy Nardello peppers cored and sliced
- 1/2 inch fresh ginger peeled and grated
- 1 bunch green onion chopped
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1/2 tsp sugar
Servings: people
Units:
Instructions
- In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
- Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
- Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
- Combine aromatics with eggplant and stir-fry for one minute.
- Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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