Eggplant Laos Style - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 lb Japanese eggplant, trimmed and diced
1 medium red onion, thinly sliced
4 medium tomatoes, chopped
3 tablespoons dark brown sugar
2 tablespoons low sodium soy sauce
2 teaspoons lime juice
1 1/2 teaspoons chili-garlic sauce (Huy Fong brand recommended)
3 cups bean sprouts
1 (8 ounce) can sliced bamboo shoots, rinsed and drained
1/2 cup of fresh mint, rough chopped

Preparation

Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes.
Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more.
Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with mint.