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1
Cut the ends of the eggplant and slice on a diagonal into one inch pieces. Place in a microwave-safe bowl and cover pieces with water. Microwave for 11/2 minutes until just soft but not mushy, checking on it after 1 minute. Remove from oven, drain and pat dry on paper towels. Set aside.
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2
To make the sauce: In a small bowl whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, tomato paste, sesame oil, sambal oelek, and brown sugar. Stir in cornstarch until dissolved. Set sauce aside.
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3
Season chicken pieces with salt and pepper. Cook chicken pieces in a large wok over medium high heat with 1 tablespoon canola oil until browned on both sides but not cooked through. Remove chicken from wok and set aside.
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4
Add eggplant slices to wok in a single layer and cook until crisp and light golden brown, about 2 minutes on each side. Remove eggplant from pan and set aside.
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5
Heat remaining tablespoon canola oil in the pan over high heat and add garlic and shallots. Cook until fragrant and translucent. Add in bell peppers and cook about 2-3 minutes. Add in green onions, ginger, and shiitake mushrooms and cook another 3 minutes. Stir in the sauce and eggplant, and chicken and cook until sauce has thickened, about 3-5 minutes. Remove from heat. Garnish with extra green onions, and serve with a side of steamed rice.
