Stir-fried chicken and eggplant with black bean sauce

For this particular recipe I estimated most of the ingredient quantities because I started cooking without measuring out the liquid ingredients. I have a habit of just throwing together dinner without measuring out the amounts. Typically it turns out pretty awesome. I wanted to cook something Asian-y and delicious. See for yourself.

Stir-fried chicken and eggplant with black bean sauce
Ingredients

• 2 Chinese eggplants cut into large chunks
• white meat chicken cut into about 1 inch cubes
• 1 clove garlic thinly sliced
• 1/2 tsp ginger minced
• 2 green onion sliced
• 1/4 onion thinly sliced
• 1 tsp black bean sauce
• 1 tbsp soy sauce
• 1 tsp hoisin sauce
• 1/2 tbsp sesame oil

Procedure

1. Pour the sesame oil into a wok or large non-stick pan and turn the stove to medium heat. Cook the garlic, ginger and onion in the sesame oil. Cook until the onion becomes slightly transparent. 
2. Add the black bean sauce, soy sauce and hoisin sauce to the wok. Stir the contents of the wok occasionally.
3. Add the egg plant to the wok. Cook until eggplant turns from white to light brown and then add the chicken. Stir the contents of the wok frequently.
4. When the chicken looks almost fully cooked, add in the green onions. Cook until chicken is completely cooked and no longer pink. (About 10 minutes).
5. Serve with rice.