- In a wok or saucepan over medium-high heat, heat 1 tablespoon oil and add eggplant.
- Cook 2 minutes and turn over each piece to cook evenly.
- Cook another 2-3 minutes turning occasionally.
- Push eggplant aside in wok and add 1 tablespoon cooking oil to center.
- Add garlic, chili pepper, ginger and green onion; stir until fragrant.
- Combine with eggplant; stir fry for one minute.
- Add shoyu, black vinegar and sugar; stir to combine.
- Serve immediately.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
110 calories, 7 g fat, 0.5 g saturated fat, 0 mg cholesterol, 150 mg sodium, 10 g carbohydrate, 5 g fiber, 5 g sugar, 2 g protein
