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The ingredients needed to prepare Stir-fried eggplant with chicken (a twist on P.F. Chang's stir-fried spicy eggplant recipe):
- Take 2 tablespoons of sesame oil (no canola oil is used as no deep frying in this recipe).
- Get 1 tablespoon of minced garlic (about 6 large cloves).
- Use 2 tablespoons of sliced ginger.
- Prepare 1 tablespoon of sesame seeds.
- Get 1 tablespoon of cornstarch, mixed with 2 tablespoons water.
- Prepare 2 tablespoons of oyster sauce.
- Get 2 tablespoons of soy sauce.
- Get 1 tablespoon of fish sauce (instead of vinegar).
- Prepare 2 tablespoons of date syrup (instead of the sugar and to induce some dark color as no bean sauce is used in this recipe).
- Get 2 tablespoons of water.
- Get of Chicken breasts cut into cubes and cooked separately in a pan with 1 tablespoon canola oil, salt and pepper.
- Take of Skinned Eggplant sliced as desired.
- Get of Carrots cut into stripes.
- Prepare of Green onions.
- Get of Steamed white rice.
- You need of Chili flakes (no chili paste or spicy sauce to make it edible for children but these can be added as desired).
- Take of Water to steam the eggplants and carrots (steaming is used to eliminate using a lot of oil in the recipe and to reduce time for sautéing eggplants and carrots in oil).
Steps to make Stir-fried eggplant with chicken (a twist on P.F. Chang's stir-fried spicy eggplant recipe):
- Steam the eggplants and the carrots separately.
- In a wok or large pan add the 2 tablespoons sesame oil, the garlic, the ginger and the sesame seeds.. Oh the fragrance!!😋😋.
- Sauté the steamed carrots first for about 1 minute then add steamed eggplants and drizzle some sesame oil on top. Carefully mix for about 5 minutes. Note that since steaming has been used, it reduces a lot the cooking time of the vegetables at this phase. Basically we are just coating them with flavor. You can vary the amount of time for steaming and make it less steaming but more sautéing time with oil or the opposite like what I did. I chose the latter to give it a healthier twist..
- Now add the already chicken cubes on top of step 3..
- Prepare the sauce by mixing the cornstarch with the water, adding the soy sauce, oyster sauce, fish sauce, chili flakes, and the date syrup. If you need to use more water you can add the amount of water remaining or less of it as desired..
- Pour the sauce prepared in step 5 to step 4 and wait until it reduces.
- Slice green onions to garnish and serve with white steamed rice. Bon appetit!👌.
A video for Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa! Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Like recipes that are veggie centric and use the meat as a Flavoring and not the main idea. Added a few sliced scallions and a thinly sliced red pepper as we had those on. · Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil Wok-fried eggplant stirred with a spicy sesame chili sauce perfectly mimics P. Chang's popular Spicy Eggplant- Stir-fried Japanese eggplant, fresh thai basil, bamboo shoots, bell pepper and.
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