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How to make it

  • Cut chicken into cubes . Combine cornstarch and the soy sauce. Add to chicken and toss to coat.
  • Peel eggplant; cut in strips and parboil. Seed and shred chili peppers. Mince ginger root and garlic.
  • Heat oil. Add chili peppers; stir-fry until they change color. Remove from pan.
  • Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (1-2 minutes). Add ginger root and garlic; stir-fry a few times more.
  • Add ; return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once. Over rice is how I like it most but its also yummy over lomein. Enjoy!

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