1 Japanese eggplant, sliced on the diagonal
1 1 /2 Tbsp. (32 ml) peanut or grapeseed oil
2 boneless skinless, chicken breasts, cut into thin slices
2 tsp. (10 ml) minced ginger
1 fresh chile, chopped, or chiles flakes, optional
1 carrot, sliced thin
1 cup (250 ml) sugar snap peas
2 clove garlic, minced
2 Tbsp. (30 ml) tamari soy sauce
1 Tbsp.(15 ml) hoisin sauce
1 Tbsp. (15 ml) toasted sesame seeds, for garnish
Heat half of oil to 350F (180C) in a wok over high heat. When oil is almost smoking, stir fry eggplant for 2-3 minutes or until just shiny and starting to cook. Remove and set aside.
In same wok heat remaining oil until smoking. Add chicken, ginger and chiles and toss until golden and half-way cooked, about 2 minutes.
Add garlic, carrots, snap peas, soy sauce and hoisin and toss for a further 3 minutes, until carrots and peas are almost tender. Add back reserved eggplant, cover and finish cooking for a minute until sauce is thick and chicken is cooked through. Sprinkle with sesame seeds. Serve with steamed rice.