egg plant stir fry

so, i bought an egg plant the other day with the intention of making egg plant parmesan. for a variety of reasons this did not happen. i found myself today staring at said egg plant which had gone ever so slightly wrinkly in my fridge and dreading the inevitable breading-frying-baking fiasco. and then i thought of a woman that i used to work with, she loved egg plant something or other from panda express. i want to say that i in no way support panda express, i find their food intolerable in the extreme. because of this i have no idea what the egg plant in question even looks like. the idea, however, had merritt. so, out of the cupboard came a can of bamboo shoots, four cloves of garlic got minced, three quarters of a large red bell pepper got diced and the wok got put over high heat with a generous amount of vegetable oil. everything got dumped in together once the wok was hot with a splash of seasoned rice wine vinegar for good measure. once the vinegar had cooked down until it smelled better (i'm not joking about this, use your nose, it'll mellow in about three minutes) i put the lid on so it could soften up. after about five minutes with the lid on i added some lee kum kee oyster sauce, because yan can cook with it and i can too. the result: good. i'm sure it came out exactly how egg plant lovers all across the globe want their egg plant to come out. hubby and i, however, are not egg plant lovers, so this is not a new family favorite. it may hit the table again some day though. to those of you who have not tried it, i can only say you should give it a shot. you may fall in love, or at least you can check off something on your list of veggies untried.