Eggplant Stir Fry

Method

1. 01

   Thinly slice the onion and cut in half along the other axis.

2. 02

   Peel and mince the ginger and garlic.

3. 03

   Heat T peanut oil in a wok until hot.

4. 04

   Add the cashews and cook about 2-3 minutes until golden brown and dark.

5. 05

   Remove with a slotted spoon and drain on a rag on a plate.

6. 06

   Add the eggplant and stir fry about 5-10 minutes.

7. 07

   Continue to add oil as the eggplants soak up the oil.

8. 08

   Add the onions when the eggplants are about ½ way dark and tender.

9. 09

   Cook until the onions start to soften Mix in the garlic and ginger and cook 1 minutes.

10. 10

    Add the hoisin sauce and the cashews and heat through.