Ingredients
- 4 oriental eggplants
- 4 oriental eggplants should equal about
- 1/2 beef (ground)
- 1/2 pork may be used instead of pork if desired (ground)
- 230 gr pork (ground)
- 180 ml chicken broth
- 30 ml bottled hoisin sauce
- 16 ml chinese vinegar
- 16 ml chile oil
- 8 gr mashed garlic
- 6 gr green onion (minced)
- 5 gr cornstarch
- 5 ml water
- 1/2 slices diagonal (thick)
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.