Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Oriental eggplants * 3/4 c Chicken broth
Oil 2 tb Bottled hoisin sauce
1 tb Chile oil 1 tb Chinese vinegar
1 tb Mashed garlic 2 ts Cornstarch
1 c Ground pork ** 1 ts Water
Soy sauce 1 tb Minced green onion ***

*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground
beef and 1/2 ground pork may be used instead of pork if desired.
***Use green part of green onion only. Trim blossom ends of
eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick
diagonal slices. Steam eggplants until tender or cook in 1 inch hot
oil in large skillet or wok until golden brown. Drain well on paper
towels. Drain all oil from skillet and add chile oil. Cook over high
heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add
ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and
stir-fry until pork is browned. Add vinegar and eggplants, toss
lightly to blend flavors and heat through. Season to taste with more
soy sauce. Mix cornstarch with water and stir into pork mixture. Cook
and stir until ingredients glisten. Add green onion and stir-fry 5
seconds. Serve at once. Created by: Chang Sha, Chinatown, Los Angeles
(C) 1992 The Los Angeles Times

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