1 green pepper, sliced into long, thin strips
1/2 of an eggplant, cut into thin long pieces
1/4 of a cabbage, coarsely cut into similar shapes to other vegetables
carrots, cut into thin long pieces
onions, sliced into long thin strips
4 cloves garlic, crushed, not chopped
canola or vegetable oil for wok/frying pan
rice wine vinegar
sesame seed oil
salt & black pepper
- Heat wok/frying pan on high heat and add canola/vegetable oil. Add carrots, onions and cook until slightly tender. Add green peppers, eggplant, and cabbage and cook until cabbage cooks down a bit.
- Push the vegetables over to the side a little to make room for the shrimp. Add the shrimp to the wok, making sure they all are touching the hot metal. Cook quickly on both sides until slightly pink.
- Add garlic, and continue to fry. In the mean time, mix all sauce ingredients in a small bowl. Add the sauce to the stir fry and toss.
- Serve on the side with rice, while still hot.