Eggplant Laos Style

Name: Eggplant Laos Style
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
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

Submitted by Member 610488

"This recipe is from a local supermarket handout."

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Ready In:: 30mins
Ingredients:: 11
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

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.