Eggplant and Kailan stir fry

Kailan (chinese broccoli) is one of my favorite vegetables!  It has similar texture as broccoli but a completely different taste.  It's a little bitter but is SO yummy!  It's a great source of vitamin E, B6, dietary fiber and a lot more vitamins!  Here's more information about the nutritional value of chinese broccoli.

http://caloriecount.about.com/calories-broccoli-chinese-cooked-i11969

What you'll need :)

- 1 pack of kailan

- 1 large japanese eggplant
- 3-4 cloves of garlic minced
- 2 T oil ( i used avocado oil)
- 2 T lee kum kee's no msg oyster sauce
- low sodium soy sauce

Heat wok on high.  You may need to lower your stove a notch depending on how hot your stove gets.  Add oil and garlic.  Mix till garlic is slightly browned.  Add kailan and eggplant and mix well.  Once mixed and heated evenly, add about 3T of water and mix well.  This will steam the veggies and prevent you from having to add more oil.  Continue to stir.  The amount of time you keep your stirfry on the stove depends on how crunchy or soft you like your veggies.  Once veggies are to your liking, throw in oyster sauce.  Mix and taste.  Add low sodium soy sauce to taste.  Mix well!  Enjoy this dish with some brown rice!!  If you feel like you are missing protein, you can make this same stirfry with some tofu!  Enjoy!