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How a recipe got invented
15-AUG-2005 Isabel

How a recipe got invented

What was I going to make for dinner? I had bits and pieces of this and that...a half eggplant in the fridge and an 8 oz. boneless chicken breast. How about a stir fry? Needed more veggies, but what would go with those two things?...maybe some onion? I had a wonderful Chinese recipe for sauteed eggplant. I would use the sauce from that. First I sauteed the diced eggplant in a pan sprayed with Pam into which I put a small amount of Canola oil. The eggplant immediately soaked up the oil, so I had to add a bit more. I added a half onion cut in into small wedges and a liberal amount of minced garlic...still needed more oil, but I decided to add some chicken broth (used Tones chicken base for the flavor). Added chicken breast cut into small cubes. Stir fried this till the eggplant and chicken looked done. Then added a sauce made with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp Splenda, 1 tbsp Worcetershire sauce and 1/3 cup water. Turned the heat up to reduce the sauce. Tasted it. Too blah! Added a splash of Yoshida's Gourmet Sauce. (Sam's) Added some pecans for crunch. It was really delicious served over rice. DH liked it too!

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Guest 16-Aug-2005 01:58
Looks delicious! I love eggplant:-)
Linda H16-Aug-2005 01:45
Looks yummy, very nice colors. Since I was a juvenile mad scientist, I love to cook this way too. If you put the raw eggplant cubes in the microwave first for a couple minutes to parcook them, they absorb less oil. But I'd rather almost dry sear them with just a wee bit of oil. It carmelizes them. Mmmm, getting hungry.
Guest 16-Aug-2005 01:02
That is the way I cook. I must have made hundreds of variations of stir fry. LOL
littleheifer15-Aug-2005 23:45
Mmmmm thats sure sounds good.
Nancy
Rose Atkinson15-Aug-2005 22:45
Yummy !
Roe