CHICKEN and EGGPLANT STIRFRY
1 pound eggplant, peeled, cut into 1-inch pieces
1 TBS cornstarch, mixed with
2 TBS water, to make a paste (set aside)
***In a nonstick skillet, add 1 tablespoon of olive oil and toss in the eggplant pieces. You want to pan fry the pieces of eggplant so it gets a brown and has a crispy crust.
2 TBS oyster sauce
2 TBs lite soy sauce (don’t use the dark..it’s really SALTY)
1 C water
1 TBS rice wine vinegar
1 TBS granulated sugar
1 tsp black bean garlic sauce
1 tsp sesame oil
1/2 tsp cracked black pepper
1/2 tsp garlic powder
*** 2 teaspoon chili garlic sauce (if you like it a spicy)
4 stalk of sliced green onion (white and green part)
1/2 small onion –chopped
4 cloves of garlic–minced
2 Carrots– peeled and cut into little pieces
1 TBS minced ginger
1 pound chicken breast–I minced my own from 2 huge piece of chicken breast— you can use ground chicken
In a little bowl combine all the sauce ingredients to make your sauce–mixing well and set aside.
In a wok, add a little oil and fry the eggplant for about 4 minutes.. Remove eggplant and drain on paper towels. You shouldn’t have a lot of oils since we just stir fry them. You can deep fry them if you prefer.. It would make it more crunchy.
Meanwhile add a little more oil into your wok and start to stir-fry garlic, onion, ginger and minced chicken. Next add your carrots and fried eggplant.. Cook for about 5 minutes then add your sauce. Reduce heat to medium low. Cook for a couple of minutes then add your 1 cup of water. Then to thicken the sauce you add in the cornstarch/water paste.
Garnish with sliced green onion.
Serve immediately with white rice
My husband and I love it spicy so we add about 2 tsp of chili sauce.