I love eggplant cooked in anyway. I saw this recipe in one of the chinese food magazine and I knew I have to try it out and no regrets. It was one simple to whip up and yet tastes so good. This looks like restaurant dish. All you have to do is cut the eggplant , chicken meat, ( you can use the chicken thigh or breast meat ) , wood ear fungus and spring onions ( homegrown ) into strips. Not much work ..right ? Marinade the chicken strips with oyster sauce, chinese cooking wine and a teaspoon of corn flour and a drop of sesame oil. And you are ready to stir fry all the ingredients and serve this delectable dish with your piping hot rice !
Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus - WB Kitchen
2 medium size eggplant - cut into strips
1 cup of vegetable oil for deep frying
1 chicken breast - cut into strips and marinade with 1 tsp of oyster sauce
1 tsp of corn flour, a drop of sesame oil, a dash of ground white pepper
spring onion - cut into 1" length
3 pieces of wood ear fungus - soak, cleaned and cut into strips
1. Heat 1 cup of oil in a deep wok, when oil is heated, put in the eggplant strips and deep fry for a minute. Take out and drain off excess oil on kitchen paper. Leave aside.
2. Put in the marinated chicken strips into the hot oil and deep fry for a minute. Take out and drain off excess oil on kitchen paper. Leave aside.
3. Pour all the oil from the wok, leaving a tsp of oil in the wok. Using the same wok, saute garlic till fragrant, add in the wood ear fungus and the rest of the ingredients. Stir fry till well combined, add in seasoning to taste. Dish up and serve hot.
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