Lebanese Stir Fry

Ingredients

Recipe Directions

  1. Cut all vegetables into even pieces.
     

  2. In a heated wok add peanut oil, once oil is heated stir‐fry eggplant for approximately 5 minutes.
     

  3. Add rice wine, baby choysum and spring onion. Stir together.
     

  4. Stir in fish sauce and sweet soy sauce.
     

  5. Remove from heat and serve.

   To serve: eat on its own or with white rice. 

1kg lebanese or Chinese eggplant

1 bunch spring onions

1 bunch baby choy sum

2 Tablespoons shaoxing (Chinese rice wine)

2 Tablespoons sweet soy sauce

1 Tablespoon fish sauce

2 Tablespoons peanut oil

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