2.75 | lb | Chinese eggplant |
1 | tbsp | salt |
3 | lb | snap peas |
1 | oz | vegetable boullion granules |
1 | tsp | White Pepper |
Cut up eggplants into bite sized chunks, then shallow-fry lightly until skin is bright purple.
Heat up oil in a wok and start stir frying the snap peas. When snap peas are half cooked, add the fried eggplant and season to taste.