Asian Cooking Class

Stir-fried chicken mince with eggplant

This is just a perfect dish for lunch or dinner with steamed rice.

 450g (1lb) eggplant

200g (7oz) chicken mince

2 tablespoons vegetable oil

2 cloves garlic, finely chopped

1 teaspoon cornstarch, dissolved with left over water from the fry-pan or wok (or 1/4 cup of water if you don’t have left over water)

Soy Mixture:

1½ tablespoons oyster sauce

1½ tablespoons light soy sauce

1 teaspoon dark soy sauce (optional)
salt to taste (optional)

Garnish: diagonally-sliced spring onion

Marinate the chicken mince with soy mixture and set aside.

Cook the eggplant soft, follow our method posted a week ago, keep the water from the fry-pan or wok. Cut the eggplant into bite-size pieces.

Heat the oil in a clean fry-pan and stir-fry garlic until lightly brown, add the chicken mince and stir-fry for about 2 minutes. Add the eggplant and stir fry for another 2 minutes. Add dissolved cornstarch, mix well and cook for about one minute. Serve it hot and garnish it with spring onion.

Note: Standard spoon measurement is level

1 tablespoon = 15 ml

1 teaspoon = 5 ml