- 4 4oz Chinese or Japanese eggplants, halved and cross-hatched
- 7tsp + 1tb soy sauce
- 12oz ground chicken
- 1 cup stock
- 4tsp sugar
- 1tsp ginger
- 1tsp mirin
- 1tb cornstarch, mixed with 2tb water
- Cook the eggplants for 5 minutes per side, toss with 1tb soy sauce and set aside.
- Wipe out skillet. Cook 3-7 and remaining soy sauce for 5 minutes. Add cornstarch and continue cooking for 1 minute. Toss with eggplant and serve.