Serves: 4
Total Calories: 181

1 medium eggplant
1 green bell pepper
1 red bell pepper
8 medium mushrooms
2 tablespoons oysters sauce
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root
1 teaspoon sesame oil

Pare eggplant if desired cut into fourths and remove seeds. Cut into 2 x 3/4 x 1/4-inch strips. Cover with cold water let stand 30 minutes. Drain pat dry with paper towels. Cut bell peppers into 1/4-inch strips. Cut mushrooms into 1/2-inch slices. Mix oyster sauce and sugar.

Heat wok until hot. Add vegetable oil tilt wok to coat side. Add eggplant, garlic and gingerroot stir-fry 1 minute. Add bell peppers and mushrooms stir-fry 2 minutes. Add oyster sauce mixture and sesame oil cook and stir 1 minute.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 103

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