Recipe - Stir-Fried Chicken Weggplant And Hot Pepp

1 Chicken breast
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
1 Eggplant
2 Or
3 Chili peppers
2 Or
3 sl Fresh ginger root
1 Clove garlic
2 tablespoon Oil
2 tablespoon Oil
One fourth cup Stock

1. Skin and bone chicken; then slice thin and cut in strips. Combine
cornstarch, soy sauce and sherry. Add to chicken and toss to coat.

2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.
Mince ginger root and garlic.

3. Heat oil. Add chili peppers; stirfry until they change color. Remove
from pan.

4. Heat remaining oil. Add chicken and stirfry until it loses its pinkness
(12 minutes). Add ginger root and garlic; stirfry a few times more.

5. Add stock and eggplant; return chili peppers. Cook, stirring, 12
minutes to heat through and blend flavors. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.