If you like eggplant then this recipe is for you. A quick, flavorful and a healthy dish. You can use tofu or any meat instead of chicken.

  • 1/2  lb. boneless chicken breast or thigh, cut into bite size
  • 1 lb. eggplant, julienne
  • 1 small red bell pepper, julienne
  • 1 green onion, sliced
  • 1/2 tablespoon minced ginger
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • salt and ground pepper to taste
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • canola oil

For the sauce:
  • In a small bowl combine soy sauce, oyster sauce, hoisin sauce, water, sugar, salt and ground pepper, set aside.
  • Dilute cornstarch in water, set aside

Cooking Direction:
  1. In a pan, heat and add 2 tbsp oil. Fry eggplant until light brown and set aside. 
  2. Using the same pan, add 1 tbsp oil and add chicken. Cook chicken until light brown for about 5 minutes over medium-low heat. Add ginger, garlic and onions and cook for a minute. Add bell pepper and cook for few minutes. Add eggplant and stir gently to combine. 
  3. Pour in soy sauce mixture and cornstarch diluted in little water. Stir well for 2 minutes. Add sesame oil and green onions. Mix well. Remove from heat and serve hot.
You can add chili flakes if you want it spicy.


  1. Wow... seems flavourful and easy to do.... thanks for sharing this recipe.

  2. I cannot help but proceed to my kitchen to try that fantastic recipe ang galling no


Post a Comment


Popular Posts