Eggplant Laos Style

This recipe is from a local supermarket handout.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

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.