1 medium eggplant, sliced and julienned

1/2 lb. beefsteak, sliced thin and julienned
2 whole scallions, 1 1/2 inch pieces
1/2 cup water chestnuts
1 cup broth

SAUCE:

2 tbl. sweet bean sauce
1 tbl. oyster sauce
1 tbl. sesame oil
3 tbl. dark soy sauce
1 tbl. ginger-garlic mix
  1. Slice and julienne eggplant and soak in c. salt. Drain. Let stand 1/2 hour.
  2. Marinate beef, if thick soy available, add 1 tsp. and marinade.
  3. Slice scallions, if thick julienne.
  4. Assemble sauce ingredients. Keep broth separate.
  5. Pan fry eggplant, lower heat, cover, and cook for 5 minutes. Add 2 tbl. broth before covering as a lubricant. Set aside.
  6. Heat wok, add beef and fry two minutes, then add sauce ingredients. Mix well. Let stand for one minute, then add broth. Cover, cook for two minutes. Thicken.

OPTIONAL:

hot bean sauce.