This eggplant stir-fry is easy to make. We call for long and tender Japanese eggplant, but regular eggplant will work well too, cut into 1-inch pieces. Jalapeño peppers can vary from mild to very spicy. If you need to cut the heat, opt for small sweet peppers in their place.
Ingredients
- Japanese eggplants (about 1 1/2 pounds)
- tablespoons canola oil or peanut oil, divided
- tablespoons hoisin sauce
- tablespoons reduced-sodium soy sauce
- 1 tablespoon plum sauce
- 2 jalapenos peppers, cut into thin rings
- small yellow onion, sliced into 1/4-inch wedges
- teaspoons minced garlic
- teaspoon minced fresh ginger
- cup packed fresh basil leaves

MIMI (Multi ion mask insert)
- Can be worn with any facemask and provides additional heavy-duty protection.
- Adult & Youth Sizes Available