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Sweet and Sour Peppers and Eggplant

Vegetables, also Vegetarian Foods

Sweet and Sour Peppers and Eggplant
2 Japanese eggplants, cut in half lengthwise and thirds crosswise.
1 cup oil
1 teaspoon chopped garlic
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/3 cup chicken stock
1/4 cup oyster sauce
1/3 cup white vinegar
3 Tablespoons sugar
1 Tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with one tablespoon water
1 teaspoon toasted white sesame seeds
1. Fry eggplant in oil in a wok or deep pan for about four or five minutes until golden brown then drain on paper towels. Remove all oil but one tablespoon from the wok or pan.
2. Fry garlic, onion, and both peppers until tender but still crisp. Then add everything else except the sesame seeds and bring to the boil.
3. Return eggplant to the pan, toss to reheat and coat with the sauce.
4. Top with sesame seeds and serve.

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