Stir-fried Eggplant with Chicken

Makes 4 servings

1/4 teaspoon (1.25 gm) salt

1/4 teaspoon (1.25 gm) white peppercorns

2 cloves peeled garlic

1 to 2 coriander roots, minced to make 1 teaspoon (2 gm)

1 tablespoon (15 ml) vegetable oil

3/4 cup (180 gm) ground chicken

1 tablespoon (6.25 gm) slivered ginger

2 to 3 Chinese eggplants, thinly sliced across to make 3 cups (720 gm)

1 tablespoon (15 ml) soy sauce combined with 1 teaspoon (5 ml) fish sauce

1 fresh red super chili (finger-length chili or capsicum annum), sliced lengthwise (seeded or unseeded depending on your preference for spiciness

1/4 cup (60 ml) water

1/4 cup (6.25 gm) mint leaves, hand-torn

1/2 cup (12.5 gm) coarsely chopped coriander leaves

In a mortar, grind the salt and peppercorns with the pestle into powder. Add the garlic and coriander roots and pound into a paste. Remove and set aside in a bowl. If making the mixture ahead of time, store in a container with a lid and refrigerate.

Heat a wok or non-stick skillet over high heat for a minute. Add the oil and wait for 20 seconds before adding the seasoning mixture. Stir fry until fragrant, before adding the chicken. Stir-fry while using the paddle to break up the clump. When the chicken is partially cooked, add the ginger, chili, eggplants, and the soy sauce and fish sauce mixture. Continue to stir and mix and then add the water. Mix well. Lower the heat to medium-low. Cover and cook for about 7 minutes. Check occasionally to make sure that there is enough water in the wok. If the mixture appears dry, add a tablespoon or two of water. Mix, cover and cook until the eggplants turn soft and tender. Add the mint leaves and stir to mix. Transfer to a serving platter and garnish with coriander leaves. Serve hot with warm jasmine or red rice.