Eggplant, Portobello and Chicken Stir-Fry

By tulawdog

Ingredients

• 2 * 2 Tbs. water
• 2 * 2 Tbs. soy sauce
• 2 * 2 Tbs. Worcestershire sauce
• 1 * 1 tsp. tomato paste or ketchup
• 1 * 1 tsp. Asian sesame oil
• 1 * 1 tsp. sugar
• 1/4 * 1/4 tsp. cornstarch
• 4 * 4 Tbs. corn or peanut oil
• 1/2 * 1/2 lb. boneless, skinless chicken breasts or thighs, cut into bite-size cubes
• 3 * 3 Asian eggplant, about 1 lb. total, cut into bite-size cubes
• 1 * 1 Tbs. grated fresh ginger
• 1 * 1 garlic clove, minced
• 1/4 * 1/4 lb. portobello or cremini mushrooms, stems discarded and caps cut into bite-size pieces
• * Steamed rice for serving

Preparation

Step 1

Make the sauce
In a bowl, combine the water, soy sauce, Worcestershire sauce, tomato paste, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken and vegetables
Warm a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the chicken and stir-fry until opaque throughout, about 2 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the eggplant and stir-fry until golden brown, about 7 minutes. Add the ginger, garlic and mushrooms and continue to stir-fry until the mushrooms have released much of their liquid, about 3 minutes more. Return the chicken to the pan. Add the sauce to the pan and stir until it thickens slightly, 1 to 2 minutes. Serve immediately with steamed rice. Serves 4.