SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
JAPANESE EGGPLANT WITH CHICKEN & THAI BASIL
Japanese Eggplant with Chicken and Thai basil stir-fry wakes up your taste buds with Thai basil and tender Japanese eggplant and is so easy to make at home.
Provided by Bill
Categories Chicken and Poultry
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl, massage the chicken with 2 tablespoons of water until it is completely absorbed, and add 1 teaspoon vegetable oil, 1 ½ teaspoons soy sauce, and 1 teaspoon cornstarch until well incorporated. Set aside.
- Heat your wok over medium-high heat and coat it with 2 tablespoons of oil. Spread the eggplant out evenly in the wok, and let sear with the cover on the wok for 2 minutes. Remove the cover, turn the eggplant pieces over, and pour another tablespoon of oil around the perimeter. Cover the wok, and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color--another 2 minutes. Transfer to a plate.
- Add 1 more tablespoon of oil to your wok and heat until just smoking. Add the marinated chicken, and spread it around the wok. Let it sear for 30 to 60 seconds (depending upon your burner capacity) on each side. Remove from the wok and set aside.
- With the wok over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Stir fry for 30 seconds, and add the eggplant and chicken.
- Next, add the Shaoxing wine, and stir everything together. Add the fish sauce, sugar, soy sauces, sesame oil, and white pepper, and stir until everything is combined--about a minute. Next, add the green portion of the scallions.
- Pour the chicken stock around the perimeter of the wok to deglaze it. Stir fry until everything is well-combined, and most of the liquid has been absorbed by other ingredients. Serve with steamed jasmine rice!
Nutrition Facts : Calories 240 kcal, Carbohydrate 10 g, Protein 15 g, Fat 16 g, SaturatedFat 12 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ASIAN CHICKEN AND JAPANESE EGGPLANT STIR-FRY
We love Chicken and Eggplant at our local Chinese food restaurant; however, I would love to make it at home. I found this recipe on the internet and it is courtesy of Panda Express (a local Chinese fast-food takeout) here. Haven't tried it yet, but placing here for safe-keeping. Prep time does not include marinating time for chicken.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
- In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
- Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
- Serve with steamed or fried rice.
Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3
EGGPLANT, PORTOBELLO AND CHICKEN STIR-FRY RECIPE - (4.5/5)
Provided by DebCooks
Number Of Ingredients 15
Steps:
- Sauce: In a bowl combine 4 T water, soy sauce, Worcestershire sauce, tomato paste, sesame oil, sugar and cornstarch. Stir to dissolve the sugar and cornstarch. Set aside. Heat non-stick frying pan over high heat and add 2 T oil. Add the chicken and stir-fry until opaque throughout. Using a slotted spoon remove chicken and transfer to a bowl. Return pan to the heat add remaining 2 T oil. Add the eggplant and fry until crisp and golden brown about 7 minutes. Add the ginger, garlic and mushrooms until the mushrooms have released most of their liquid. Return the chicken to the pan. Give the sauce a quick stir, add to the pan and stir until sauce thickens 1-2 minutes. Serve over rice.
CHICKEN EGGPLANT STIR-FRY
A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.
Provided by Questoria
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
- Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
- Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
- Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
- Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 8.7 g, Cholesterol 58.5 mg, Fat 6.3 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 1 g, Sodium 599.6 mg, Sugar 3.1 g
ASIAN EGGPLANT AND NOODLE STIR-FRY
A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.
Provided by Daydream
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles according to packet instructions, drain and set aside.
- Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
- Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
- Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
- Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
- Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
- Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.
Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31
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