Hot Spicy Eggplants - Szechuan Style

I am not the type who get sick or feeling under weather easily. That said, I did have my own crazy drama few years ago. However, in general, it's rare to find me saying 'I don't feel too great today.' If you've seen those commercial of Energizer Bunny - well...I could be the twins of it. Rap rap rap, drumming the big drums.

Anyhoo, these past two days though...holycow..runny nose, watery eyes, sneezing sneezing sneezing - that's all I have been doing for the past 2 days. Just super bleh! Hate that feeling when you feel like you are about to sneeze but it's not happening...one second..two secs...three...four..come on...staring to the ceiling....wall. Not happening. Again and again. More teary eyes. Ugh!

There I was leaving my studio, hoping to hit home earlier today, juggling few bags and with my not so clear headed mind, somehow I walked pass my subway station. I don't even know how it happened. When I realized, I thought ..hm..either go to the next one or just walk back. Next one. Passed by this Chinese restaurant and runny nose aside, I can smell the familiar aroma of Chinese cooking. I was tempted to go in and order a take-out, which would involve waiting for 15-20 minutes and I don't want to be sneezing up (gross!!) while people are eating. And I don't want to be caught...squinting my eyes..staring at wall..waiting for the sneeze to come. More teary eyes.

So I hurried home!!! Chicken rice with its broth as soup sounds right for the night. I had to make a stop at grocers to pick up some ginger. Saw some Chinese eggplants...woohoo...hot spicy eggplants dish sounds like a winner. Sure it'll worsen up runny nose and teary eyes, but I convince myself that it is exactly what I needed - to clear up my nose and head.

What:
- 2 Chinese eggplants, cut lengthwise and then cut to 3" pieces.
- 4 cloves garlic, coarsely chopped
- 1" ginger, finely chopped
- 5 dried chillies, soaked
- 3 thai bird eyes chillies, chopped
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1/4 cup chicken broth (water)
- 2 green onions, cut to 3" pieces
- 1 tsp sesame oil

How:
- Heat oil in pan and fry eggplant until it has nice golden brown color on it. Set aside. Pour out leftover frying oil to container, leaving just 1/2 tbsp in pan.
- Toss in garlic, ginger, green onions, dried and fresh chillies. Fry for few minutes.
- Add in all sauces (soy, hoisin, oyster). Stir and let it come to bubble. Pour in chicken broth. Gravy should thicken up a little bit. Cornstarch can be added if you like thicker gravy.
- Toss in eggplants. Quickly stir and mix with gravy. Cook for couple minutes. Turn heat off and then add sesame oil. Stir.

It's absolutely a hot and spicy dish and garlicky but oh..it was yum!! The mild flavor from chicken rice helped toning down the heat quite a bit.