Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable oil
1 lb Japanese eggplant, peeled
-and cut into 3x1-inch
-pieces
1/4 ts Minced ginger root
1/4 ts Minced garlic
1/3 lb Ground pork or chicken
1/2 c Shredded bamboo shoots
2 tb Cooking wine
1/3 c Chicken broth
2 tb Soy sauce
2 ts Sugar
1 ts Vinegar
Chile oil
1 1/2 ts Cornstarch
3 ts Water
1 ts Minced green onions
5 Drops sesame oil

Heat about 1/2 cup vegetable oil in skillet. Add eggplant pieces. Fry
2 to 3 minutes until golden. Remove from pan and drain on paper
towels.

Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat
until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce,
sugar, vinegar and chile oil to taste. Cook and stir until sauce
begins to boil.

Add eggplant and toss to coat well. Bring to boil and cook 30 seconds
longer. Mix cornstarch with water to make paste. Stir into sauce
mixture and cook 30 seconds. Turn heat off. Add green onions and
sesame oil. Makes 2 main course, or 3 to 4 appetizer servings.

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