Stir-fry Spicy Eggplant with Chicken and Taucu

One of my favorite vegetable is Chinese eggplant or Asian called as brinjal.Usually the Chinese restaurant here cooked eggplant in wok of hot oil and blanched with water to removed the excess oil before stir-fry.This method of cooking practise by all American- Chinese restaurant.The reason is to helps seal in the color, flavor and nutrients of the vegetables,not to said it's also helps the cooking process faster.It's cuts down on the amount of time they need to be stir-fried. This means they can be added to the stir-fry with less dense vegetables and everything will be cooked at the same time .Instead of dumping the eggplant in the hot oil first,I skip this step because I still think I need to minus excess oil when having healthy vegetable..I parboil the eggplant first but in microwave for fast cooking before stir-fry .In addition I add taucu(fermented bean) with sambal to the make the sauce tasty nutty and spicier!

Ingredients:
3 Chinese eggplant,washed and sliced(microwave for 3-4 minutes)
1 boneless chicken breast,about 350 gm or more,sliced
2 tbsp sambal paste
1 tbsp taucu (fermented ground bean)
1 tbsp sugar
salt to taste
1 tbsp oil
1 stalk scallion,washed and cut
3-4 tbsp water if necessary

2 red pepper,sliced
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Method:
1:Heat medium large skillet or wok at high heat with oil.Add in sliced chicken,stir-fry for 2-3 minutes before add in 1/2 cooked eggplant ,taucu and sambal paste .
2:Stir-fry for 5 minutes,add in sugar and salt.Toss all the ingredients together.If it's too dry add in some water,mix well.Check the seasoning,toss in cut scallion and sliced pepper before dish out.
3:Serve warm with white rice.