Chinese Spicy Eggplant

Serves 4 to 6

1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoons ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock

Slice eggplant diagonally into 1-inch slices.
Heat 2 tablespoons of oil in wok until very hot. Stir-fry eggplant
about 5 minutes or until soft. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the
scallions on low heat until aroma comes, about 30 seconds. Add pork.
Turn to high heat. Stir-fry until meat changes color. Add soy sauce,
vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
Pour eggplant into meat mixture. Add remaining scallions and stock.
Cook and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)

(This recipe reprinted with permission from Madame Wong's Long-Life
Chinese Cookbook).

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