Stir-fried Eggplant with Vegetables

Ingredients:

1 Japanese eggplant

1 cup combination of the following:

Cabbage, carrot, zucchini, and sweet bell pepper

1/2 cup white onions, cubed

1 garlic clove, minced

1/4 tsp minced ginger

Stir-fried sauce ingredients:

1/2 cup water 

1 tbs chicken powder or mushroom seasoning

1 tbs soy sauce

1 tbs oyster sauce

1 tbs sugar

1 tsp sesame oil

Thickening ingredients:

1 tsp cornstarch mix with 2 tsp water

Other necessities: 

1 cup oil for deep frying 

Directions:

Wash and cut eggplant into 1 inch cubes or pieces or your choice. Soak eggplant in a bowl of water with salt for 20 minutes and drain.

Cut the vegetables to make one cup. 

Combine the sauce ingredients in a bowl and mix well.

Heat oil in a wok and fry the eggplant for 40 seconds. Remove.

Add vegetables and white onion into the hot oil and cook for 30 seconds.

Pour off the oil and keep about 2 tbs of oil.  Add garlic and ginger. Stir-fry until fragrant.

Add sauce and bring to boil. Add eggplant and vegetables to the boiling sauce. Cook for 5 minutes and add the thickening sauce. Cook for 2 minutes.

Ready to serve over steamed rice.

Tips:

Blanch the vegetables in hot boiling water is another way for healthier way to make this recipe. The rest of the step following the same instructions