Stir Fry Eggplant With Chicken Strips And Wood Ear Fungus

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

ingredients :

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

Preparation:

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.

Enjoy !

*              *             *  

Aubergine Omelette

Another simple dish for dinner :)  Saw this on Wendy's blog and I just had to make them since I have aubergine in the fridge and something simple that WB can cook without much fuss.  You go log on to Wendy's blog and check out the original recipe.  WB added some bird's eye chillies for extra ommph :)

My Piggy Joanna love aubergine and I suggested to her last night while we skyped , that she can cook this for herself  :)   This can be served as a breakfast meal too besides serving as a dish for dinner or lunch.   Thank you Wendy for sharing something simple and delicious .

Aubergine Omelette - adapted from Wendy of Table For 2

1 ft long Aubergine- sliced as thick as 4mm

3 large eggs (grade A)

Few tbsp of sliced spring onions

Some sea salt to taste

Cooking oil for frying

1. Slice aubergines as thick as 4mm
2. 2. On medium low heat, put some oil into frying pan and lay aubergine slices in pan.  Flip them when they are fragrant to fry the other side.
3. Beat one egg with some spring onions and a bit of sea salt.  Pour into frying pan ( pour from the side)
4. Add some oil if it seems dry and fry until the base of omelette seems golden. Flip omelette and fry the other side as well.
5. Flip onto plate and repeat step 2-4 until all aubergine and egg is used up.