Eggplant and Cashew Stir-fry

Instructions

1. 1

   Cut the eggplants into bite-sized pieces.

2. 2

   Heat the vegetable oil in a large pan over medium heat.

3. 3

   Add the garlic cloves, minced, and sauté for about 1 minute until fragrant.

4. 4

   Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they start to soften.

5. 5

   Add the cashew nuts to the pan and continue to stir-fry for another 2-3 minutes.

6. 6

   In a small bowl, mix the soy sauce, hoisin sauce, and lemon juice.

7. 7

   Pour the sauce mixture over the eggplant and cashews, stirring well to coat everything evenly.

8. 8

   Cook for an additional 2-3 minutes until the sauce is heated through and the eggplants are tender.

9. 9

   Serve the stir-fry hot, garnished with additional cashews if desired.