PORTIONS: 4
INGREDIENTS
2 tbsp. vegetable oil
1 tsp. minced ginger
2 minced garlic cloves
½ sliced red pepper
½ sliced green pepper
1 cup sliced carrots
2 Japanese eggplants
2 cups baby Bok Choy leaves
2 cups Napa cabbage
1 cup bean sprouts
1 tbsp. oyster sauce
1 tbsp. hoisin sauce
METHOD
Heat up a Wok or frying pan with the oil and
stir fry ginger and garlic together. Add and stir fry peppers, carrots and
eggplant. Once the vegetables are cook add and stir fry cabbage and bok choy. After
cabbage and bok choy is cooked add oyster sauce and hoisin sauce and mix in the
vegetables. Serve it hot
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