Chicken and Japanese Eggplant Stir-Fry with Garlic and Chiles
Debi Shawcross author of Friends At The Table
Debi Shawcross says don’t be afraid to modify a recipe to meet your needs. Miso, soy sauce, and Thai curry paste are all high in sodium. She says you can make it your own way. If you need to cut down on sodium reduce the amount of miso, use reduced sodium soy and substitute fresh chiles or red pepper flakes for the red curry paste.
Makes 8 servings
- ½ cup peanut oil, divided
- 2 tablespoons minced fresh ginger, divided
- 2 pounds boneless, skinless chicken thighs, cut into ½-inch thick slices
- 1½ tablespoons yellow miso
- 2/3 cup water
- 6 small Japanese eggplants, unpeeled, cut into 3-inch- long, ½-inch-wide strips
- 2 tablespoons minced garlic
- 2 tablespoons soy sauce
- 2 teaspoons Thai red curry paste
- 1. In a wok or large, heavy skillet heat ¼ cup of the oil over high heat until hot. Add ½ tablespoon of the ginger to the oil and stir-fry 30 seconds. Add the chicken and continue to stir-fry until cooked through, about 5 minutes.
- 2. Remove chicken from the wok and set aside. In a small bowl mix the miso and water. Set aside.
- 3. Add the remaining oil to the wok and heat until hot. Add eggplant strips and toss to coat with the oil. Stir-fry until strips are lightly browned and tender, about 3 minutes. Add the garlic and remaining ginger. Stir-fry 10 seconds. Add the miso mixture, soy sauce, and curry paste and stir until liquid thickens, about 30 seconds. Transfer to a bowl and serve.