Eggplant in Seafood Stew Using a Clay Pot

Eggplant and seafood is a very nutritious dish for Vietnamese families. This easy dish is not just easy and quick to prepare but also is a chock-full of quality ingredients food.  Making this dish requires a clay pot because it keeps the food warm during meal time and is a pleasant feature on a table. The ingredients used depends used varies with each cook. However, using the ingredients that can be cooked at the same time is the key to making this dish simple. If a clay pot is not available, another kitchen pot will work. Today, I will share this easy recipe with all the frequent visitors to my blog.  I always want to create more easy and healthy recipes that are full of nutrients. To live a healthy life is quite fundamental in all of our lives. 

Ingredients:

1 Japanese eggplant

1 tuna fillet

6 shrimp

1 small chicken breast

1/2 cup red and green bell peppers

2 green onions

2 garlic cloves, minced

1 piece ginger, sliced

Salt and pepper

1 tbs peanut oil

Sauce ingredients:

1/2 cup vegetable broth

1 tbs oyster sauce

1 tbs soy sauce

1/2 tsp salt

1 tsp sesame oil

1 tbs honey

1 tsp cornstarch

Directions:

Combine the sauce and set aside.

Wash eggplant and peel off some of the skin or not (your choice). Cut eggplant into 2 inch long, lengthwise strips.

Cut tuna fish into the same size strips as the eggplant.

Peel and devein the shrimp.

Slice the chicken breast.

Cut red and green peppers into bite-size pieces.

Separate the green onions. Slice the white parts and cut the green parts into 2 inch lengths.

Sprinkle the eggplant and tuna fillet with salt and pepper.

In a sauté pan, heat half of the oil and grill eggplant until brown on all sides.

In the same pan, grill the tuna as well.

Heat the rest of the oil in the clay pot, if using, Stir in ginger, garlic, and white/ green onions for 2 minutes.

 Add chicken and stir to cook until the chicken is no longer pink.

Add grilled-eggplant and tuna with red-green bell peppers.

Pour the stew sauce. Bring to boil and cook for 10 minutes. Adjust the seasoning to your liking with salt or soy sauce and some sugar.

Sprinkle with green onions before serving at the table with hot cooked rice.