Time 25m Number Of Ingredients 10 Steps:
Cook the rice according to the package directions. Meanwhile, heat a large wok or stainless-steel skillet over high. Add the canola oil, sesame oil, eggplant, and chicken to the wok and cook, stirring often, until evenly cooked and lightly browned, about 5 minutes. Add the garlic, ginger, red pepper, and scallion whites and cook, stirring often, until the scallions are tender, about 3 minutes. Add the teriyaki sauce and cook, scraping the bottom to loosen any browned bits and stirring often, until the vegetables are thoroughly cooked about 1 minute. Stir in the scallion greens. Serve hot over the cooked rice.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Combine Spicy Sauce Ingredients. Cut up chicken to desired size. Peel eggplant and cut up to desired size. Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain. Stir Fry garlic in wok, about 10 seconds. Cook chicken. Add Spicy Sauce into wok and simmer then add cornstarch. Add eggplant and stir, about 30 seconds. Serve and Enjoy!
Time 17m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Trim off eggplant stems. Cut eggplant in half lengthwise, cut each half lengthwise into 1-inch (2. 5 cm) thick strips. Cut each strip into 2-inch (5 cm) pieces; place in colander. Sprinkle with salt; let stand for 1 hour. Pat dry. In large wok or shallow Dutch oven, heat oil over medium-high heat; stir-fry garlic and onion for 2 minutes. Add eggplant; stir-fry for 5 minutes. Meanwhile, in bowl, whisk together sauce ingredients; pour into wok, cover and cook, stirring often, for 5 minutes or until eggplant is tender. Sprinkle with green onions and red pepper.
Time 1h Yield Serves four Number Of Ingredients 12 Steps:
Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel. Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside. Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl. Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
