Ingredients
4 Oriental eggplants (4 Oriental eggplants should equal about 1 lb)
3/4 c Chicken broth
Oil
2 tbsp Bottled hoisin Sauce
1 tbsp Chile oil
1 tbsp Chinese vinegar
1 tbsp Mashed Garlic
2 tsp Cornstarch
1 c Ground Pork (or ½ lb ground beef & ½ lb ground pork may be used)
1 tsp Water
Soy Sauce
1 tbsp Minced green onion (green part only)

Steps
Trim blossom ends of eggplants.
Cut in halves lengthwise.
Cut each half in ½” -thick diagonal slices.
Steam eggplants until tender or cook in 1” 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 tbsp 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 immediately.

Servings
4 Persons

Ingredients
3 tbsp Soy Sauce
2 tbsp Minced Garlic
1/4 c Dry sherry or Chinese Rice wine
1 tbsp Minced fresh ginger
1/4 tsp Black pepper
1 tbsp White or brown Sugar
Cayenne pepper to taste
1 tbsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tbsp Cornstarch
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced-whites in strips, separate
1 lg Eggplant, cut into thin strips,
1 bn Cilantro, minced (optional)
3/4 tsp Salt

Sauce
Combine soy Sauce, vinegar, sherry, Sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup.
Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Steps
Heat a large wok over a high flame.
Add oil & onion & stir-fry for about a minute.
Add eggplant & salt & stir-fry for 8 to 10 minutes till the eggplant is soft.
Add Garlic, ginger & black pepper & cayenne.
Cook a few minutes more.
Add tofu & scallion bottoms.
Stir the bowl of liquid that has been set aside & add to the wok.
Mix well & stir-fry for another few minutes till the Sauce is thickened.
Remove from the heat & serve over Rice topped with scallion greens & cilantro.