• 4servings
  • 55minutes
  • 170calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, H, D
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant

  2. 1 medium green bell pepper

  3. 1 medium red bell pepper

  4. 8 medium mushrooms

  5. 2 tablespoons oyster sauce

  6. 1 tablespoon sugar

  7. 3 tablespoons vegetable oil

  8. 2 teaspoons finely chopped garlic

  9. 1 teaspoon finely chopped gingerroot

  10. 1 teaspoon sesame oil

  11. Hot cooked basmati or other white rice, if desired

Instructions Jump to Ingredients ↑

  1. Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.

  2. Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.

  3. Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet 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. Serve with rice.


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