Recipe of the Week: Hot Mango Stir Fry Chicken   Ingredients to Serve-4 2 8 ounces Chicken breasts, 1 stalk Celery 1 large Sweet onion, 3 large Scallions 1 Tablespoon Vegetable oil 1 Teaspoon Sesame oil 1 Teaspoon Minced garlic 2 Teaspoons Soy sauce 1/2 Cup Hot homemade Mango -Habanero Sauce  (recipe follows) 3 Tablespoon Chopped cilantro 1 Teaspoon Sesame seeds Homemade Hot Mango-Habanero Sauce: 1 tablespoon canola oil 1/2 of a  small Spanish onion, finely chopped 3 cloves garlic, finely chopped 2 ripe mangoes, peeled, pitted and coarsely chopped 1 habanero, chopped 1 cup white wine vinegar Salt to taste Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.    To Prepare the Chicken and Vegetables: Cut the chicken breast on a bias into large strips. Cut the celery, onion, and scallion on a bias as well. To Stir Fry: Heat a wok pan or high sided sauté pan very hot. Spoon in vegetable oil then the sesame oil. When it starts to smoke add the garlic, then the chicken. Stir fry for 3-4 minutes until chicken is well colored. Add the celery and onion and stir fry for another minute. Lower the heat, add the green onion and season with soy sauce and hot mango blasting sauce. Finish with chopped cilantro and sesame seeds

Eggplant is not boring anymore. SPICY EGGPLANT INGREDIENTS : 2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces 1 tbsp oil 5 garlic cloves, minced 2 tsp minced fresh ginger 1/2 cup chicken boullion, or vegetable broth 2 tbsp. soy sauce 2 tbsp. rice vinegar 1 tsp. dark sesame oil 1 tbsp. sugar 1 tsp. hot chili-garlic sauce 4 scallion, chopped 1 or 2 tomatoes, coarsely chopped METHOD: Heat oil in a large non-stick pan or wok. Stir fry eggplant until slightly darkened, from 2 to 3 minutes. Reduce heat, and add garlic, ginger and stir-fry for 1 minute. Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes, and season with salt to taste. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.