Japanese Eggplant Stir-Fry

Instructions

1. 1

   Cut the Japanese eggplants into bite-sized pieces.

2. 2

   Slice the red and yellow bell peppers into thin strips.

3. 3

   Chop the onion into small pieces.

4. 4

   Mince the garlic cloves.

5. 5

   In a small bowl, mix the soy sauce, oyster sauce, cornstarch, and water until well combined.

6. 6

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

7. 7

   Add the garlic and onion to the skillet and sauté until fragrant, about 2 minutes.

8. 8

   Add the eggplants to the skillet and cook for about 5-7 minutes, until they start to soften.

9. 9

   Add the bell peppers to the skillet and continue to cook for another 3-4 minutes, until all the vegetables are tender.

10. 10

    Pour the sauce mixture over the vegetables and stir well to coat.

11. 11

    Cook for an additional 2-3 minutes, until the sauce has thickened and everything is well combined.

12. 12

    Serve hot and enjoy your Japanese Eggplant Stir-Fry!