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Cook'n with Betty Crocker 
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Stir-Fried Eggplant and Peppers |
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Serves: 4 Print this Recipe1 medium eggplant 1 green bell peppers 1 red bell pepper 8 medium mushrooms 2 tablespoons oysters sauce 1 tablespoon sugar 3 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 1 teaspoon sesame oil Pare eggplant if desired; cut into fourths and remove seeds. Cut into 2 x 3/4 x 1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels. Cut bell peppers into 1/4-inch strips. Cut mushrooms into 1/2-inch slices. Mix oyster sauce and sugar. Heat wok until hot. Add vegetable oil; tilt wok to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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