Stir Fry

You really can't go wrong with stir fry. Originally I had planned to make steamed chicken and Kang Kong (On choy/Kai Xin Cai), but the whole chicken had gone bad ><. I don't understand why though, today was the day the chicken said to use it by. Anyways, that led to the use of chicken breasts instead and a somewhat improvised recipe for it since we didn't want to waste the already cut ginger, shallot, and garlic.

(Improvised) Chicken and Onion Stir Fry:
Pretty good for something made on the fly, but could've used stronger flavoring. It wasn't bland, it just came out lighter than usual. Came out to $8 for this dish, serving 5 of us and still yielding a bunch of leftovers.

• 4 lbs Boneless Skinless Chicken Breasts
• 3/4 Onion (chopped)
• 1/2 head Garlic (minced)
• 1 Shallot (minced)
  
• 2 tbsp Ginger (minced)
• 2 cup Soy Sauce
• 1 1/4 cup Rice Wine
• 1 Green Onion (chopped)
• 3 tbsp Sesame Oil

Cut the chicken breasts into small bite size slices and place in a bowl with the chopped onion. Add 1 cup soy sauce, 1/2 cup rice wine, and 1/2 chopped green onion and mix. Let sit to marinate. Heat oil in large pan on medium-low. Saute the garlic, shallot, and 1 tbsp of ginger until golden brown. Remove this from heat and set aside.

Bring in enough chicken and onion to fill the pan (about 1/3 of it). Add 1 tbsp sesame oil and 1 tsp ginger, stir, and let cook for 4 minutes (covered). Add 1/3 cup soy sauce, 1/4 cup rice wine, and 1/3 of saute. Stir, cover, and cook for another 3-4 minutes. The chicken should be white all the way through by now. Remove from heat and set aside. Repeat for other 2/3.

Home Style Eggplant:
I called home for this recipe - I missed it a lot. Eggplant is one of my favorite veggies and I really like the way we make it at my house. Maybe next time I'll try cooking in a clay pot. This time the eggplant came out cooked but still a little crunchy as the slices were a little thick. It was still tasty though and I would do it again. $4 for this one and we still have half of it.

• 3 Chinese Eggplants
• 1/4 Onion (minced)
• 1/2 head Garlic (minced)
• 1/3 cup Oyster Sauce
• 1/3 cup Rice Wine
• 1/3 cup Soy Sauce
• Olive Oil

Preheat oven to high broil. Cut the eggplant into diagonal slices and arrange on a baking sheet. Cover with olive oil (I poured olive oil over it, coating it poorly. Probably better to do this with a brush). Broil for ~10 minutes, when the skin begins to turn brown and the eggplant is still firm but is more soft. In a large pan heat oil on medium heat. Saute the garlic and onion. Add the oyster sauce, rice wine, and soy sauce and stir. Add the eggplant and stir. Let sit for 2-3 minutes. Should be mostly soft through the eggplant slice when done.

Both dishes were served with rice and eaten together. Enjoy.