Eggplant, Portobello and Chicken Stir-Fry Recipe - (4.5/5)

Ingredients

• Sauce:
• 4 T soy sauce
• 4 T Worcestershire sauce
• 2 teas tomato paste or ketchup
• 2 teas sesame oil
• 2 teas sugar
• 1/2 teas cornstarch
• 4 T olive oil
• 1 lb boneless chicken breasts or thighs cut into bite-sizes cubes
• Eggplant about 1 lb. cut into cubes, skin on
• 1 T ginger grated
• 1 clove garlic, minced
• 1/4 lb portabella mushrooms only caps cut into bite size pieces
• Rice for serving
• To make eggplant less bitter, toss cubed eggplant with 1 T salt, place in a colander and let stand for 15 minutes. Pat dry before stir frying. Salt draws out the bitterness and moisture.