1 pkg. pork cutlet or chops, julienned
3 tbl. tree ears
1 c. water chestnuts, halved
1 lb. eggplant ends

SEASONING & MARINADE MIX:

2 tbl. fresh garlic
3 tbl. fresh ginger
1 scallion, chopped fine
2 tbl. sesame oil
3 tbl. dark soy

XIANG SAUCE:

2 tbl. dark soy
1 tbl. rice vinegar
1 tsp. sugar
1 tbl. chef chow
1 tsp. hoisin
3/4 c. broth
  1. Cut up meat. Add seasoning sauce. Mix well. Assemble xiang sauce. Cook 1 minute. Set aside. Soak mushrooms, cut chestnuts in half, and fry eggplant.
  2. Fry meat, leave in seasoning sauce. Set aside.
  3. Fry mushrooms and water chestnuts. Add xiang sauce. Cook 1 minute.
  4. Add meat and cook 2 minutes. Add eggplant. Serve with watercress.