Chinese-style eggplant stir-fry with green peppers.

Chinese-style eggplant stir-fry with green peppers.
Ingredients:

1. 1 large eggplant
2. 2 green bell peppers
3. 2 cloves garlic, minced
4. 1 inch piece of ginger, minced
5. 2 tablespoons soy sauce
6. 1 tablespoon oyster sauce
7. 1 tablespoon rice vinegar
8. 1 teaspoon sugar
9. 1/2 teaspoon red pepper flakes (optional)
10. 2 tablespoons Olive oil
11. Salt to taste
12. Green onions for garnish (optional)

Instructions:

Prepare the eggplant:

1. Cut the eggplant into 1/2-inch thick slices. Sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.
   Prepare the peppers: Slice the bell peppers into thin strips.

Make the sauce:

1. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and red pepper flakes (if using).
2. Stir-fry:
3. Heat the oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry until tender and golden brown, about 6-8 minutes. Remove from the pan and set aside.

Add the aromatics:

1. Add the garlic and ginger to the pan and stir-fry until fragrant, about 30 seconds.

Add the peppers:

1. Add the bell peppers and stir-fry until crisp-tender, about 2-3 minutes.

Finish:

1. Add the eggplant back to the pan. Pour the sauce over the vegetables and stir-fry for another 1-2 minutes, until everything is
2. well coated and heated through.

Serve:

1. Garnish with green onions, if desired. Serve hot with rice.