Instructions: Sprinkle eggplant with salt, toss, place in a colander for 30 mins to drain. Rinse with cold water, drain & set aside. Heat a nonstick wok over high heat for 2 minutes. Spray with PAM. Add garlic, scallions and green chilli pepper, and stir fry for 15 secs. Add eggplant, & stir fry for 1 min. Add celery & onion & stir fry for 2 minutes. Add red pepper, stir fry for 30 secs.

Add the remaining sauce ingredients, stir to mix and heat through. Cover wok (with wok cover) for 30 sec to 1 minute (till you smell the fragrance of the veggies). Transfer to serving dish. Garnish with sesame seeds.

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