Like many of you, I also substituted chicken for the shrimp and beef. It turned out really nicely. Since my one eggplant was rather large, I upped the amount of chicken stock, did 3 tablespoons of oyster sauce, as well as adding a bit of hoisin and some sweet chili sauce. Instead of just using a chili sauce (as I had none on hand) -- I substituted srirachi, which is an awesome garlic chili sauce. Upped the garlic and green onions, subbed ginger powder for root, as well as adding sesame seeds (instead of oil) at the end. I just used what I had on hand, and it turned out great! It is a must with rice so soak up the delicious salty, semi-sweet spicy sauce.
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Like many of you, I also substituted chicken for the shrimp and beef. It turned out really...