Japanese style Eggplant Stir fry
Ingredients
- 2 tablespoons sesame oil
- 1 piece fresh Ginger root (approx. 2 cm, finely diced)
- 1 clove garlic (finely diced)
- 2 Eggplant (sliced)
- 4 tablespoons soy sauce
- 1 teaspoon Oyster sauce
- 3.333 cups Tofu (plain, drained and cut into approx. 2 cm cubes)
- 2 cups Snap pea
- 2 tablespoons light Sesame seeds
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