CarolCooks2 in my kitchen…Chicken and Eggplant Stir Fry…

 

Welcome to my kitchen and another Chicken recipe…today I am using eggplants …Eggplants are something I have kilos of...I have shared as many as I can so we are eating eggplants raw and cooked with everything it was with spicy liver the other night and also with the stir-fried chicken or pork I cook with Thai Basil or Grapow… instead of beans I have been using eggplants…These small eggplants do not have the slimy feel some people find the large purple eggplant has…I much prefer these…if you can’t find the small eggplants then add mushrooms and or green beans instead…

Eggplants are very plentiful here at the moment even the lovely yellow heirloom ones…

Ingredients:

  • 100 gm chicken breast or tenders thinly sliced
  • 6-8 Thai eggplants quartered.
  • 2-4 cloves of garlic
  • 1-5 Thai chillies
  • Krapow …A big bunch of Thai sweet basil leaves picked and as you can see from the photo I use quite a lot.
  • 1 tbsp Oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp black soy…be sparing with this as it’s more for colour and too much will make the dish salty.
  • A splash of cooking oil…I use Coconut oil.
  • A good shake of seasoning…not sure if you would get the one I use here but if not just a little pork/chicken seasoning salt.

Let’s Cook!

Peel the garlic and cut chillies finely at this point I put in a pestle and mortar as it brings out the flavour. If you don’t eat your food very hot like us then just cut chillies and garlic finely.

Add a splash of oil to a hot wok and add chillies and garlic cook stirring for 1 minute being careful the garlic doesn’t burn.

Add the eggplants and cook for 1-2 mins then add chicken and stirfry until the chicken is cooked for about 3-4 mins.

Add all sauces one at a time stirring in between and stir cooking for 1 minute…Taste… Add a little hot water if the sauce is too strong.

Lastly, stir in your herbs and allow to wilt slightly serve with rice and a fried egg if liked.

I have tried this with the herb grapow and Thai basil but any basil would suffice…just be aware it changes the flavour profile as they are all slightly different in taste.

Enjoy!

 

25 thoughts on “CarolCooks2 in my kitchen…Chicken and Eggplant Stir Fry…”

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