Stir-fry Szechuan Eggplant with Chicken Recipes

I love eggplant. I know not many people like eggplant because of its unappealing appearance, looking dark, mushy, even though it is actually perfectly prepared. Though it may not look good, you will be plesantly surprise how good this dish taste.

Ingredients:

1 piece of chicken beast - slice thinly
2 Japanese eggplant - cut into 1" length
2 spring onions - cut into 1" length
2 cloves of garlic - chopped
1 " of ginger - finely chopped
1 tablespoon hot bean paste
2 tsp of chili paste

Sauce:
1 cup Chicken Broth
2 tbsp of light soy sauce
1 teaspoon sugar
1 teaspoons cornstarch

1. In a small bowl combine all the sause ingredients. Set aside.
2. Heat 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
3. Add 1 tablespoons oil to the wok. When the oil is hot, add garlic,ginger, chili paste and hot bean sauce.
4. Stir-fry until aromatic. Add in chicken. Stir-fry until it changes color.
5. Add in the sauce and bring to a boil, stirring quickly to thicken.
6. Add the eggplant and cook for a few more minutes. Check seasoning and lastly add in spring onions. Serve warm.