Vietnamese Eggplant Stir Fry

Instructions

1. Cut the eggplants into bite-sized pieces, slice the bell pepper into strips, and thinly slice the onion. Mince the garlic cloves and set aside.

2. In a small bowl, mix together the soy sauce, fish sauce, sugar, chili garlic sauce, and sesame oil to create the sauce.

3. Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add the minced garlic and stir for a few seconds until fragrant.

4. Add the sliced onions to the skillet and stir fry for 2-3 minutes until they start to soften and turn translucent.

5. Add the eggplant and red bell pepper strips, and stir fry for 5-7 minutes until the vegetables are tender but still slightly crisp.

6. Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes to allow the sauce to infuse.

7. Remove from heat once vegetables are cooked to desired doneness and sauce has thickened slightly.

8. Serve hot over steamed white rice, garnished with fresh cilantro leaves.