Eggplant and Bell Pepper Stir-Fry

• 2 tablespoons vegetable oil
• 4 cloves garlic crushed
• 1/2 inch ginger freshly minced
• 2 each scallions, spring or green onions sliced, plus extra for serving
• 1 each dried red chiles or as needed
• 8 ounces eggplant with peel, well washed, and cut into 1/2-inch pieces
• 1 each green bell peppers or any color you like
• 1 tablespoon soy sauce, tamari
• 1/2 teaspoon sesame oil
• 1/2 teaspoon hot chili pepper oil sichuan, optional
• 1 pinch sugar
• 1 teaspoon rice vinegar
• 2 tablespoons cilantro for serving

1. In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
3. Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes.
4. Stir in the bell pepper, and cook for another 2 to 3 minutes until the bell peppers start to become soft but still crunchy.
5. Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through.
6. Adjust the seasonings to taste if needed.
7. Top with fresh cilantro and scallions, and serve warm with rice.

vegetable oil, garlic, scallions, red chiles, eggplant with peel, green bell peppers, soy sauce, sesame oil, hot chili pepper oil sichuan, sugar, rice vinegar, cilantro

Taken from recipeland.com/recipe/v/eggplant-bell-pepper-stir-fry-54168 (may not work)