Eggplant Laos Style

• 1 tablespoon vegetable oil
• 1 lb Japanese eggplant, trimmed and diced
• 1 medium red onion, thinly sliced
• 4 medium tomatoes, chopped
• 3 tablespoons dark brown sugar
• 2 tablespoons low sodium soy sauce
• 2 teaspoons lime juice
• 1 1/2 teaspoons chili-garlic sauce (Huy Fong brand recommended)
• 3 cups bean sprouts
• 1 (8 ounce) can sliced bamboo shoots, rinsed and drained
• 1/2 cup of fresh mint, rough chopped

1. Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.
2. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
3. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.

vegetable oil, japanese eggplant, red onion, tomatoes, dark brown sugar, soy sauce, lime juice, chiligarlic sauce, bean sprouts, bamboo shoots, mint

Taken from www.food.com/recipe/eggplant-laos-style-474204 (may not work)