Chicken Eggplant Stir-Fry Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 19, 2013
Being fairly new to eggplant and having tried a few different and diverse ways of preparing it, I'm beginning to think I just do not care for eggplant. That said, I struggled with whether to give this 3 or 4 stars. I decided on 3, but I lean towards 3.5. I made this pretty much as written, minor changes included using coconut oil instead of canola, and adding some chopped scallion and red pepper flakes to the stir fry pan at the mushroom adding stage. I served it over skinny rice noodles, very good way to serve. I used crimini mushrooms (sometimes known as baby bella) and would definitely NOT suggest using white/button mushrooms, although I'm a very timid/reluctant mushroom eater. I actually enjoyed the crimini mushrooms in this recipe quite a bit! I say if you like eggplant, DO give this recipe a try, and if you don't like eggplant, perhaps omit it and use some other veggies such as carrots, peppers, bamboo shoots, snap peas, etc.
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 2, 2013
We loved this recipe! It is quick and easy, and healthy. (I used coconut oil inplace of Canola) Readers should be aware that when you first add a whole bag of spinach it looks like a mistake! But it quickly cooks down and the dish looks beautiful. My kids think they don't like eggplant, and turn their nose up at spinach. But everyone loves this dish.
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Reviewed: Jan. 29, 2013
Simple, quick, delicious. Really nice flavor, very healthy especially if you cut down on the oils.
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Reviewed: Dec. 6, 2012
This was tasty. I added more soy sauce and some dry white wine to the wok. Make sure to thoroughly cook the eggplant on the separate pan before adding it to the stir fry.
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Reviewed: Jul. 8, 2012
This was a simple quick recipe we really enjoyed it. The only problem was it was just a little dry. But all in all a good recipe
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