Chinese Basil Chicken With Eggplant

http://www.grouprecipes.com/42115/chinese-basil-chicken-with-eggplant.html

Ingredients

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• 1 lb Boneless chicken
• 3 scallions or green onion with stems
• 2 long Chinese eggplants
• 1/2 cup thinly sliced bamboo shoots
• 1 red bell pepper
• 3 tbs of oyster sauce
• 2 tbs of soy sauce
• 2 tbs of sweet and sour sauce
• 3 cloves of garlic
• 5 slivers of sushi ginger ( or 1/2 inch of ginger)
• 4 tbs of water
• 8-10 leaves of basil
• 3 tbs of oil

How to make it

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• Chop your chicken into bite sized pieces and set aside
• Dice your scallions, eggplant and bell pepper and set aside
• Heat a wok on the highest possible flame and when hot add your scallions and cook for 2 min, stirring constantly with a wooden spoon and remove to a dish.
• To the same wok, add your cubed bell pepper and cook on high flame for about 5 min, stirring constantly
• Add your bamboo shoots, cook on high for about 2 min and set aside
• Do the same with the eggplant, while cooking after about 4 min, add your 2 tbs of oil and fry for another 3-4 min and set aside ( the eggplant should soak all the oil)
• Using a mortar and pestle, pulverize your garlic and ginger.
• Add 1 tbs of oil in the wok and again on the highest heat possible, fry your ginger and garlic for about 1 min.
• Add your diced chicken to this and cook for 3-4 mins
• Add your oyster sauce, soy sauce, sweet and sour sauce and water and cook for another 6 min.
• • Add your veggies and basil and cook for 4 mins.
  • Serve with hot white rice or noodles.