4 Asian eggplants sliced
1 tablespoon veg oil
2 teaspoon brown vegan sugar
5 scallions chopped
2 tablespoon sesame oil
1/4 cup soy sauce
1 1/2 cups snow peas
2 red peppers sliced
Heat the oils in the wok. Once very hot add the peppers, and the eggplant. Cook for 4 minutes, until softened. Add the snow peas, and the scallions. Dissolve the brown vegan sugar in the soy sauce, and then add it to the pan. Cook for 2 more minutes, and serve.