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
  1. Cut up eggplant, julienne style, leave skin on. Drain in cold water. Set aside.
  2. Assemble sauce. Set aside.
  3. Cut up chicken and marinate 15 minutes.
  4. 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.