| 2.75 | lb | Chinese eggplant |
| 1 | tbsp | salt |
| 3 | lb | snap peas |
| 1 | oz | vegetable boullion granules |
| 1 | tsp | White Pepper |
Cut up eggplants into bite sized chunks, then shallow-fry lightly until skin is bright purple.
Heat up oil in a wok and start stir frying the snap peas. When snap peas are half cooked, add the fried eggplant and season to taste.