1 pound eggplant (cut into strips 3" long and as thick as your little finger)
1/4 pound pork (cut pork into small pieces - 1/4" diced
2 green onion stalks
2 to 3 T ginger
3 to 5 T garlic
1 T hot bean sauce (can use chilis)
Seasonings (mix all together in bowl)
2 T shoyu
1 tsp salt
1 tsp sugar
1/2 C chicken or pork stock or water
2 tsp sesame oil
1 T cornstarch + 2 T water
Eggplant (to remove bitter taste, either soak in 2 changes of water about 5 minutes, or salt lightly and let sit for 15 minutes. Dry eggplants off, and fry in oil until soft. Remove (can be done ahead). Fry pork in a little oil until gray. Add ginger, garlic and bean sauce (or chilis) and stir fry a few minutes. Add seasonings, stir briefly and add cooked eggplant. Cook stirring occasionally, until liquid starts to boil down. Add green onion and sesame oil. Stir cornstarch and water mixture, then add it to pork. When sauce has thickened, serve!
1/4 pound pork (cut pork into small pieces - 1/4" diced
2 green onion stalks
2 to 3 T ginger
3 to 5 T garlic
1 T hot bean sauce (can use chilis)
Seasonings (mix all together in bowl)
2 T shoyu
1 tsp salt
1 tsp sugar
1/2 C chicken or pork stock or water
2 tsp sesame oil
1 T cornstarch + 2 T water
Eggplant (to remove bitter taste, either soak in 2 changes of water about 5 minutes, or salt lightly and let sit for 15 minutes. Dry eggplants off, and fry in oil until soft. Remove (can be done ahead). Fry pork in a little oil until gray. Add ginger, garlic and bean sauce (or chilis) and stir fry a few minutes. Add seasonings, stir briefly and add cooked eggplant. Cook stirring occasionally, until liquid starts to boil down. Add green onion and sesame oil. Stir cornstarch and water mixture, then add it to pork. When sauce has thickened, serve!
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