Eggplant & Bell Pepper Stir-Fry

Directions

In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes.

Stir in the bell pepper, and cook for another 2 to 3 minutes until the bell peppers start to become soft but still crunchy.

Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through.

Adjust the seasonings to taste if needed. Top with fresh cilantro and scallions, and serve warm with rice.