I often use Oyster Sauce & Soy Sauce to season stir-fried dishes. This Stir-fried Eggplant & Chicken is tasty when seasoned with them, but a few teaspoons Curry Powder make the dish extra tasty. You might be sceptical of mixing Curry Powder with Oyster Sauce & Soy Sauce, but try it once. It is yummy.
2 to 3 Servings
1 medium Eggplant *It was 280g today
1-2 tablespoons Oil *plus extra, I used Canola Oil
1 Chicken Breast Fillet *about 300g
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped OR grated
Salt & White Pepper
2 to 3 teaspoons Curry Powder *Indian OR Asian
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
2 tablespoons Sake (Rice Wine) *OR Water
- Combine all the Sauce ingredients in a small bowl.
- Cut Eggplant and Chicken Breast Fillet into bite-size pieces. Heat Oil in a frying pan over medium heat and cook Eggplant pieces until nicely browned, then transfer to a plate.
- Add extra Oil to the pan if required, and cook Chicken. When it changed colour, add Garlic and Ginger, and stir for a few minutes. Lightly season with Salt & White Pepper, and add Curry Powder and stir.
- Return the Eggplant, add the sauce and stir to combine. Serve with freshly cooked Rice.