From Sandi's Recipe File - Asian Vegetable Stir Fry

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"Asian Vegetable Stir Fry"

Recipe Source:
September 2000 Issue
Homemaker's Magazine

Serving Size: Makes 4 servings

Amount Ingredient

2 tablespoons each hoisin and soy sauce

1 tablespoon each rice vinegar and black bean sauce

1/2 teaspoon sesame oil

1 red or yellow sweet pepper

4 ounces shiitake mushrooms, stems removed

1 pound asian eggplants

2 tablespoons vegetable oil

1 cup coarsely chopped red onion

1 clove garlic, minced

1 tablespoon minced fresh ginger

4 cups sliced bok choy

Preparation Instructions:

In small bowl, stir together hoisin sauce, soy sauce, vinegar, black bean sauce and sesame oil; set aside.
Cut sweet pepper, mushrooms and eggplant into 3/4 inch chunks.
In wok or large skillet over medium high heat, heat vegetable oil. Add onions; stir fry for 3 minutes or until softened. Add garlic and ginger; stir fry for 1 minute. Stir in red pepper, mushrooms and eggplant; stir fry until eggplant begins to soften. Stir in bok choy; stir fry for 2 minutes or until tender crisp. Stir in reserved sauce.

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