EASY EGGPLANT STIR FRY RECIPES

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CHICKEN EGGPLANT STIR-FRY RECIPE | ALLRECIPES



Chicken Eggplant Stir-Fry Recipe | Allrecipes image

A quick way to prepare chicken. Can be served with fried rice. I sometimes add sweet red peppers for more color and vitamins. Serve on its own or with rice.

Provided by Questoria

Categories     World Cuisine    Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

½ large eggplant, sliced into rounds
? teaspoon salt
4 skinless, boneless chicken breast halves , cut into cubes
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon canola oil
2 cups mushrooms, sliced
? teaspoon ground black pepper
4 cups spinach

Steps:

  • Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  • Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
  • Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  • Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
  • Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Nutrition Facts : Calories 190.2 calories, CarbohydrateContent 8.7 g, CholesterolContent 58.5 mg, FatContent 6.3 g, FiberContent 4.1 g, ProteinContent 25.8 g, SaturatedFatContent 1 g, SodiumContent 599.6 mg, SugarContent 3.1 g

P F CHANG'S STIR-FRIED SPICY EGGPLANT RECIPE - FOOD.COM



P F Chang's Stir-Fried Spicy Eggplant Recipe - Food.com image

This is a copycat recipe for P F Chang's Stir-Fried Spicy Eggplant (Chinese eggplant tossed in a spicy vegetarian sauce with chili paste and scallions).

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1-2 serving(s)

Number Of Ingredients 12

1 lb eggplant, peeled cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water to make a paste
vegetable oil, for deep-frying
2 tablespoons vegetarian oyster sauce
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon sambal oelek chili paste
1/2 teaspoon ground bean sauce (recommend Koon Chun brand)
1/2 teaspoon sesame oil

Steps:

  • Combine all Spicy Sauce ingredients and mix well.
  • In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
  • Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
  • Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Nutrition Facts : Calories 237, FatContent 3.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 2023, CarbohydrateContent 48.9, FiberContent 15.8, SugarContent 23.9, ProteinContent 8.6

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