Soy-Glazed Eggplant & Egg Stir-Fry

1.In a small bowl, whisk together soy sauce, oyster sauce, sugar, and a tablespoon of water. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the cubed eggplant and stir-fry for about 6-8 minutes until the pieces are tender and lightly browned. Stir frequently to avoid sticking. Remove the eggplant from the pan and set aside.

4.In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and sliced chili (if using). Stir-fry for about 30 seconds until fragrant.

5.Crack the eggs into the pan and scramble gently over medium heat until just set but still soft. Season lightly with salt and pepper.

6.Return the cooked eggplant to the pan with the eggs. Pour the soy sauce mixture over the ingredients and toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and glaze the eggplant and eggs.

7.Turn off the heat and drizzle the toasted sesame oil over the stir-fry. Sprinkle with sliced green onions and give a final gentle toss.

8.Serve immediately over steamed jasmine rice or your preferred grain.