Ingredients
1 lb ground chicken breast
5 Asian eggplant, (ab 2 lb) (10 cups)_
1 tsp salt _
2 Tbsp vegetable oil _
6 lg cloves garlic, minced _
1 med onion, sliced
1 red pepper sliced (1 cup)
Eggplant Sauce _
1/4 cup soy sauce (low sodium) _
2 Tbsp sesame oil _
1 Tbsp sweet cooking rice wine
1 Tbsp white vinegar _
1 or 2 tsp Asian chili paste _
2 or 3 Tbsp brown sugar (sucralose)
3 Tbsp sugar free apricot jam
2 green onion, thinly, sliced _
Description
Peel And Cut Eggplant In Half Lengthwise, Cut Each Half Lengthwise Into 1-inch (2.5 Cm) Thick Strips. Cut Each Strip Into 2-inch (5 Cm) Pieces; In Large Wok Or Shallow Dutch Oven, Heat Oil Over Medium-high Heat; Stir-fry Garlic And Onion For 2 Minutes.Add
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