Sep 10 2009
Stir-Fry Eggplant and Chicken Recipe
Since we are now getting more eggplants (finally!) we decided to experiment with a copycat recipe of PF Chang’s spicy eggplant dish, which a friend had mentioned loving.
Since we didn’t have chili paste on hand, we used red curry paste instead, which made it a little milder probably. And we made our own bean paste by food processing fermented black beans which we already had on hand (which by the way is really good with braised pork ribs). We may use a little less next time, we used 1t instead of 1/2 this time since it wasn’t really a “paste.”
The main addition was the chicken, just 1 large breast fillet for us two, sliced into 1/4″ slices…since Don doesn’t eat vegetarian meals 
Also added some sliced green peppers from the garden for variety.
The result was pretty good! Too bad I didn’t think to take a picture, maybe next time!
