Ingredients
1
medium eggplant
1
medium green bell pepper
1
medium red bell pepper
8
medium mushrooms
2
tablespoons oyster sauce
1
tablespoon sugar
3
tablespoons vegetable oil
2
teaspoons finely chopped garlic
1
teaspoon finely chopped gingerroot
1
teaspoon sesame oil
Hot cooked basmati or other white rice, if desired
Preparation
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.
Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
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.
