Spicy Braised Eggplant with Chicken/Pork/Tofu, Mushrooms and Zucchini

A Chinese style recipe without all the last minute stress of stir fry. It can be cooked in stages and reheats very well in the microwave. It is easy to prepare, all the preparation can be done in advance chopped, commercial chopped ginger and garlic in the jars could be used, however, the zing of the freshly chopped will be missing. Any meat could be used, although, I prefer chicken or pork. It is also good as a side dish with no meat and with tofu for vegetarians. I sometimes add the sichuan peppers with the garlic. The amount of Sambl Oelek can vary, use a bit less to start with, taste and add more according to your tolerance for chilli. I sometimes add some extra chopped green peppers and chilli with the eggplant. 

Spicy Braised Eggplant with

Chicken/Pork/Tofu, Mushrooms and Zucchini

2 eggplant 1 zucchini 1 brown onion 1 bunch spring onions 1 tablespoon finely chopped garlic 1 tablespoon finely chopped green ginger 500 g chicken thigh fillets 50 g dried shitake mushrooms Vegetable oil for frying

Sauce 1 tablespoon Sichuan pepper corns, crushed 1 tablespoon Sambal Oelek 2 tablespoons Hoisin sauce 1 tablespoon sweet soy sauce  2 tablespoons Chinkiang vinegar/Shao Xing cooking wine/dry sherry 1 tablespoon sesame oil(Yeo’s) To serve Steamed rice

Cut eggplant into four lengthwise and then slice each quarter diagonally into thin slices. Sprinkle with salt and leave for 30 minutes. Rinse well and dry on kitchen paper or clean tea towel.

Place dried mushrooms into a bowl; pour over a cup of boiling water and leave to reconstitute.

Slice onion, Chinese style into thin slices.

Wash and trim spring onions. Use the bottom third and cut into 2 cm long pieces. Save and shred some of the green tops for garnish.

Cut zucchini in two lengthwise and slice each half diagonally.

Slice chicken/pork/tofu into bite sized pieces.

Heat wok/pan to very hot, add a little vegetable oil and brown the chicken, add onion, garlic and green ginger, reduce heat and cook for a minute, taking care not to burn it. Remove to a clean bowl.

Add some more oil to the pan and brown the eggplant slices. 

Return the chicken mixture to the pan; add the mushrooms including the soaking liquid, and the sauce ingredients. Simmer for ten minutes or a little longer until eggplant is very soft.

Add spring onions and zucchini and cook for a few minutes or until zucchini is just starting to soften

Serve with steamed rice. Garnish with the shredded spring onion tops that were reserved

How to 

Heat wok/pan to very hot, add a little vegetable oil and brown the chicken,











add onion, garlic and green ginger, reduce heat and cook for a minute, taking care not to burn it. Remove to a clean bowl.

Add some more oil to the pan and brown the eggplant slices.

Return the chicken mixture to the pan; add the mushrooms including the soaking liquid, and the sauce ingredients. Simmer for ten minutes or a little longer until eggplant is very soft.  

Add spring onions and zucchini and cook for a few minutes or until zucchini is just starting to soften.