1 lb. eggplant or 6 Italian baby eggplants

Oil for deep frying
1 tsp. fresh ginger
1 lb. ground pork or beef (opt.)

SAUCE MIX:

2 tbl. soy
3 tbl. puree brown sweet bean sauce
1/2 tsp. sugar
1 scallion chopped fine
1 tsp. sesame oil
  1. Peel eggplants and cut into strips like french fries, not to thin.
  2. Assemble sauce mix, chop ginger fine, set aside.
  3. Heat 2 cups oil and deep fry eggplant 30 seconds, drain.
  4. If using some meat, stir fry, add ginger, then add sauce mix. If to thick, add 1/4 cup broth, mix well, then add eggplant. Mix well, cover, cook 1 minutes. Thicken, serve.

Boil 1/2 lb. lo mein noodles, drain, stir fry with scallions. This combination popular in Shanghai.