Stir fry chicken with eggplant

The purple Chinese eggplants at our new Asian market were too beautiful to pass up, so we decided to try Kai's stir fry chicken with eggplant recipe . I've had this recipe bookmarked for a long time, but eggplant was a scary idea for Ian who was traumatized with bitter tasting eggplant in the past. The recipe is as follows:

1/2 lb chicken sliced thinly
1 mid sized Chinese eggplant
5 Chinese mushrooms
1 clove garlic minced
1 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp soy sauce

We used chicken thighs which are always more tender than breast, and 2 small Chinese eggplants. The mushrooms were shitake and I'm guessing we used 6 of them. Also, Kai suggested we add chicken stock if the sauce was too thick, so we had some ready if we needed it.


First the eggplant and mushrooms were added to the wok


The vegetables were stir fried until done


And then the chicken was stir fried


The vegetables were added back to the wok, and then the sauce was mixed in


Rice was served along side the meal


We knew this was going to be a flavorful dish because of the quantity of hoisin and oyster sauce. The flavor was delicious and it had a slight spicy flavor from the hoisin sauce. The eggplant was surprisingly good and after an initial autistic texture moment, Ian quickly decided he really liked the eggplant and gave the meal a thumbs up.



This meal served with rice would feed 3 hungry Americans or 2 hungry Americans and 2 small left over lunches. We will certainly make this again. Next summer we will grow our own Chinese eggplants alongside the snowpeas and chinese cabbage that has already found its way to our garden.

This recipe deserves 9 out of 10 eggplants