🥘 Chinese Eggplant and Chicken Stir Fry

Original recipe

Ingredients

Stir fry ingrendients

  • 1 whole eggplant or 2-3 japanese eggplants, sliced into bite sized pieces
  • 2-3 boneless skinless chicken thighs, cut into bite sized pieces
  • 4 scallions sliced into 1 inch pieces
  • 2 cloves garlic sliced thinly
  • 1 inch knob of ginger finely diced
  • (optional) 2-3 red chilies sliced into small pieces
  • oil for stir frying (peanut/canola etc)

For the sauce

  • 1 tsp corn starch whisked with 3-4 tbsp water
  • 1 tbsp spicy brown bean paste
  • 1 tsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp shaoxing wine
  • 2 tsp white sugar

Directions

  1. slice all ingredients
  2. add a few pinches of salt to the eggplant pieces, mix well with your hands and let rest for at least 15 minutes.
  3. whisk together the sauce ingredients in a small bowl.
  4. heat wok over high heat, add a few tbsp of oil and rotate the wok to cover
  5. add the eggplant and stir fry for 5 minutes or so, until there's a good char and the eggplant is fully softened
  6. move the eggplant from the wok to a bowl
  7. add more oil to the wok and heat it up
  8. add the chicken pieces and stir fry until almost completely cooked- some pieces should be getting some browning
  9. add the garlic, ginger, and chiles if using, and stir fry for about a minute until fragrant and softened
  10. turn the wok down to medium high heat, add the eggplant, scallions, and sauce to the wok, and stir fry until sauce thickens a little and vegetables are cooked through
  11. serve over rice