Preparation:
* 4 Chinese 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. |
