STUFFING MIX:

6 Chinese eggplant
1/2 lb. ground pork
1 cup finely chopped cabbage
6 water chestnuts chopped fine
1 tbl. tree ear mushrooms
2 tbl. tapioca starch

BATTER:

2 cup flout
1/2 cup tapioca starch or corn starch
2 tbl. garlic oil
1 tsp. baking powder
Water for pancake thickness
  1. Cut eggplant in 1 1/2 pieces (peel first).
  2. Marinate Pork. Assemble all vegetables, soak & drain the mushrooms.
  3. Assemble batter.
  4. Core each piece of eggplant and mix with stuffing mix. Mix well.
  5. Put stuffing mix into cored out eggplant.
  6. Dip stuffed eggplant into batter and deep fry till brown.

OPTIONAL: Cut up green pepper, mix with eggplant and stir fry. Cover with master sauce.