EGG­PLANT STIR-FRY

The Review - - NEWS - RECIPE COUR­TESY OF KIM­BER­TON CSA

In­gre­di­ents

4 Asian egg­plants, sliced on bias 1⁄2-inch thick 2 ta­ble­spoons sesame oil 1 ta­ble­spoon veg­etable oil 1⁄4 cup soy sauce 2 tea­spoons dark brown sugar

1 1⁄2 cups snow peas 5 scal­lions, cut on bias 1 1⁄2-inch-long pieces

2 red pep­pers, sliced thinly

In­struc­tions

Slice egg­plants on bias 1⁄2-inch thick. Thinly slice red pep­pers and cut scal­lions on bias into 1 1⁄2-inch-long pieces. Heat oils and when al­most smok­ing, add egg­plant and pep­pers. Cook un­til soft­ened and add snow peas and scal­lions. Dis­solve the sugar in the soy sauce and add to pan. Cook for a few min­utes and serve over rice.

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