Instructions: 1. Skin and bone chicken; then slice thin and cut in strips. Combine cornstarch, soy sauce and sherry. Add to chicken and toss to coat.

2. Peel eggplant; cut in strips and parboil. Seed and shred chili peppers.

Mince ginger root and garlic.

3. Heat oil. Add chili peppers; stir-fry until they change color. Remove from pan.

4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness

(1-2 minutes). Add ginger root and garlic; stir-fry a few times more.

5. Add stock and eggplant; return chili peppers. Cook, stirring, 1-2 minutes to heat through and blend flavors. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.