Ginger chicken and eggplant

Serves 2

  1. 4 4oz Chinese or Japanese eggplants, halved and cross-hatched
  2. 7tsp + 1tb soy sauce
  3. 12oz ground chicken
  4. 1 cup stock
  5. 4tsp sugar
  6. 1tsp ginger
  7. 1tsp mirin
  8. 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.

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