• 4 oriental eggplants
  • 3/4 cup chicken broth
  • oil
  • 2 tbsp bottled hoisin sauce
  • 1 tbsp chilli oil
  • 1 tbsp chinese vinegar
  • 1 tbsp crushed garlic
  • 2 tsp cornstarch
  • 1 cup 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)

to make eggplant with spicy meat first trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in ½” thick diagonal slices. Next, 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 chilli oil. Cook over a high heat for 30 seconds. Add Garlic and cook, stirring for 10 seconds. Add ground Pork, 1 tbsp soy sauce, broth and hoisin sauce and stir-fry until pork is browned.

Now, we’ll add the vinegar and eggplants, toss lightly to blend flavors and heat through.

Season to taste with some more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Lastly, add the green onion and stir-fry for 5 seconds and serve immediately.