Preparation:
combine pork with half the soy sauce, cornstarch, and wine-mix well allow to marinate for 30-60 minutes combine remaining soy sauce, sugar, vinegar, and water-mix well and set aside heat 2 tablespoons oil in a wok, over a moderate flame add the chiles, stir-fry for 30 seconds add the eggplant, stir-fry for 5-6 minutes raise flame to high stir in soy-vinegar mixture, heat and stir until eggplant is well coated remove eggplant, set aside heat 1/4 cup oil, over a moderately-high flame add the ginger, scallion whites, and pork stir-fry for 2 minutes add the eggplant back into the wok, stir-fry for 2 minutes add the scallion greens, stir-fry for 15 seconds remove from heat serve hot |
