Thursday, May 29, 2008

Chicken, BokChoy & Eggplant in Black Bean Sauce

Chicken, Bok Choy & Eggplant in Black Bean Sauce

Prep time: 10 minutes
Stir Fry time: 20 minutes

Serves 4 - 6

grapeseed or canola oil for the pan
2 lb/900g boneless chicken breasts or thighs

2 Japanese eggplant, sliced in 1/2' pieces
1 cup fresh shitaki mushroom caps, thickly sliced
4-5 baby bok choy, quarted lengthwise
½ cup Fermented Black Bean & Garlic Sauce
soy sauce to taste

1. Heat a wok or skillet (I used a non stick pan) over high heat. Add the oil and swirl to coat the pan. Add the chicken and stir fry, until the meat is browned on all sides and mostly cooked through(5-6 minutes). Remove from the pan with a slotted spoon and set aside.

2. Add the eggplant and a little more oil and cook, flipping when the bottom is golden and the top softens.(another 3 minutes or so). Remove and repeat the process with the mushrooms. Finally add the bok choy and stir fry until the bottoms are beginning to soften.

3. Return the chicken, eggplant and mushrooms to the skillet or wok and add the black bean sauce. Toss well and continue to cook for another 3 minutes or until the flavors meld.

Serve immediately. I like it over steamed rice.


gay said...

Hi Ruth! This sounds perfect over steamed rice.

nealla said...

I made this recipe and it was fabulous. Although I often use Japanese eggplant, this time I only had the american type on hand and used that, and I don't think the recipe suffered because of it.

Ruth Daniels said...

Gay, rice works, pasta works...even on it's own!

Nealla, glad you liked it.

Thanks for dropping by