Minced Chicken and Eggplant Stir-Fry
One of the most simple and popular Chinese Minced Chicken and Eggplant Stir-Fry dish cooked in in a sweet, mildly spicy and savoury sauce.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp extra virgin olive oil
- 800 g minced chicken
- 2 clove garlic (minced)
- 2 medium tomatoes (diced into 2cm pieces)
- 600 g eggplants (cut into rounds and then into thin strips about the size of thick potato chips)
- 3 tbsp water
- steamed basmati rice (to serve)
- 1 tbsp gluten free black bean sauce
- 1 tbsp gluten free light soy sauce
- 1 tbsp gluten free sweet chilli sauce
- 2 tbsp medium dry sherry
- 2 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 1+1/2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
Instructions
- 1
Combine minced chicken with marinade in a large bowl and mix well.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Heat up a wok with 3 tablespoons of extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat.
- 4
Then add the minced chicken and stir-fry on medium to high heat, breaking them into smaller pieces, for 3 minutes or until nearly cooked through.
- 5
Add the eggplants and tomatoes, and stir-fry for another 3 minutes on medium to high heat. Add the sauce and stir-fry for another 3 minutes. Add 3 tablespoons of water and bring the sauce to a boil, cover with a wok lid and simmer for another 5 minutes on low heat or until eggplants are soft.
- 6
Serve with steamed basmati rice.