Eggplant Stir Fry with Shishito Peppers
Eggplant and shishito peppers pair perfectly in this stir fry. Feel free to add in any other stir fry vegetables you want to use up.
Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
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