1 lb. eggplant
1 tsp. chopped ginger
1 tsp. garlic
1 whole chicken breast, marinated and cut into 1" pieces
SAUCE:
1 1/2 tbl. dark soy
1 tsp. chef chow
1/2 tsp. sugar
3/4 cup chicken broth
- Cut up eggplant, julienne style, leave skin on. Drain in cold water. Set aside.
- Assemble sauce. Set aside.
- Cut up chicken and marinate 15 minutes.
- Heat wok, add chicken, cook 2 minutes. Add ginger, garlic and sauce. Mix well, then add eggplant. Mix well, cover, cook 2 minutes. Thicken sauce if necessary.
NOTE: Beef can be used or shrimp.