Peel the eggplant and cut into long strips;

Remove the seeds from the green and red peppers and cut into long strips;

Heat the wok and put Heat the oil until it is 60% hot, add the eggplant, green and red pepper and stir-fry for a while, then pour it into a colander;

Leave a little oil in the wok, add minced garlic, minced ginger and chopped green onion and stir until fragrant;

Pour in eggplant, green and red peppers, cook in rice wine, add a little water and condiments, stir-fry a few times;

Thicken with wet starch, drizzle with sesame oil, and serve.