Stir-fried Eggplant with Ground Turkey

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Lan

Stir-fried eggplant with ground turkey or chicken is a dish for which I used for making Mapo tofu. Instead of tofu, I used eggplant because eggplant has tremendous benefits, such as increased brain function, preventing anemia, improving bone health, etc... The Mapo sauce did not change much in terms of ingredients. However, each cook needs to add one or more ingredients to suit their taste buds. 

Ingredients:

1 eggplant (medium size)

1 lb. Ground turkey

1 tbs cooking wine

1 tbs soy sauce

1 tsp sugar

1/2 tsp ground black pepper

3 garlic cloves, minced

1 tbs fresh minced ginger (1 inch )

1 tbs salt

2 tbs oil

Sauce ingredients:

1 tsp miso paste

1 tsp chilli sauce, such as shiracha

2 tbs mirin

1 tbs oyster sauce

1 tsp honey or sugar

1 tsp sesame oil

2 tbs soy sauce

1/2 cup chicken stock

Thickening ingredients: 

1 tbs cornstarch

4 tbs water

Other ingredients:

4 green onions, sliced

Cilantro, chopped

Steamed rice

Directions:

Cut eggplant into bite-size pieces. Soak eggplant in water with salt for 30 minutes and then drain.

In a mixing bowl, combine all the sauce ingredients and mix well.

In another small bowl, mix thickening ingredients and set aside.

In a bowl, add ground turkey and marinate with soy sauce, cooking wine, sugar, black pepper, and half of the minced garlic and minced ginger.

Heat a deep sauté pan or wok with oil. Stir in the other half of the minced ginger and minced garlic. Cook until fragrant.

Add ground turkey. Cook for 2 minutes or until no longer pink. Stir in eggplant, cook for 5 minutes or until soft when pierced with a fork and lightly browned.

Stir in sauce and bring to boil. Stir and cook for 3 minutes. Stir in the thickening mixture and cook until the sauce is thickened.

Add sliced green onions and cilantro. Turn the heat off.

Serve hot with steamed rice.