Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Green onion 1/4 lb Ground pork or turkey
1/4 c Vegetable oil 3 sm Carrots, peeled and cut
1 1/2-inch piece peeled fresh -diagonally into 3/16
-gingerroot, thinly sliced -inch-thick slices
2 Cloves garlic, crushed 1/2 c Reduced-sodium chicken
3 6-inch-long (about 1 lb) -broth
-Japanese or Chinese 1 tb Cornstarch
-eggplants, cut diagonally 1 tb Light soy sauce
-into 1/2-inch-thick slices 1 ts Sugar

1. Cut green onion crosswise, including green top, into quarters. Cut
onion pieces lengthwise into very thin strips or shreds; set aside
green strips for garnish.

2. Heat wok or 5-quart Dutch oven over medium-high heat until hot.
Add the oil and heat 30 seconds. Add ginger slices, crushed garlic,
and white part of green onion and cook, stirring with slotted spoon,
until the oil is fragrant- about 3 minutes. Remove and discard
ginger, garlic, and onion.

3. Add eggplant slices to oil in wok. Stir-fry just until wilted and
lightly browned- about 3 minutes. Remove eggplant to bowl. Add pork
and stir-fry over high heat until well browned-about 4 minutes. Stir
in carrots and broth. Cover and cook over low heat until carrots are
ten- der-about 3 minutes.

4. Meanwhile, in cup, combine cornstarch, soy sauce, and sugar. Stir
cornstarch mixture into pork mixture and cook, stirring constantly,
until sauce thickens and boils. Return eggplant to wok and stir until
heated through. Transfer to bowl; top with shredded onion.

Nutritional information per serving-protein: 7 grams; fat: 21 grams;
carbohydrate: 17 grams; fiber: 6 grams; sodium: 265 milligrams;
cholesterol: 20 milligrams; calories: 279.

Country Living/August/93 Scanned fixed by DP GG

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