Chicken, Eggplant and Basil Stir-Fry

25 min4 servings

Ground chicken and eggplant stir-fried with garlic and fresh basil in a soy-cornstarch glaze, served over rice.

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prepCut eggplants into 1-inch thick chunks
2 tablespoons vegetable oil (for steaming eggplant)	Bring oil, vinegar, salt & water to boil	Add eggplant, cover, steam 5 min	Uncover, cook until liquid evaporates & eggplant browns, 3 min	Flip, cook until caramelized 2 min, transfer to plate		Return eggplant, stir gently to combine	Serve over rice
2 tablespoons distilled white vinegar
Salt
120 ml water
3 medium Japanese eggplants (about 1 pound), cut into 1-inch thick chunks
3 tablespoons soy sauce	Whisk soy sauce, cornstarch & sugar			Pour sauce in, stir, cook 1–2 min until thickened	Stir in basil, cook 1 min until wilted
2 teaspoons cornstarch
2 teaspoons brown sugar
1 tablespoon vegetable oil (for chicken)	Heat remaining oil over medium-high	Add chicken & garlic, cook undisturbed 5 min until browned	Stir chicken, break into pieces, cook 2 min until mostly cooked
1 pound ground chicken
2 garlic cloves, chopped
2 cups fresh basil leaves
Steamed jasmine rice, to serve

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