1 lb. Japanese eggplant, trimmed and diced (3 cups)
1 medium red onion, thinly sliced (1½ cups)
4 medium tomatoes, chopped (2 cups)
3 Tbs. dark brown sugar
2 Tbs. low-sodium soy sauce
2 tsp. lime juice
1 1/2 tsp. chile-garlic sauce, such as Huy Fong
3 cups bean sprouts
1 8-oz. can sliced bamboo shoots, rinsed and drained
1/2 cup chopped fresh mint
Instructions
Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.
Originally Submitted
4/9/2010
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