6 Chinese eggplant

1/2 lb. meat (ground)
pork, beef, or chicken
2 tbl. tree ears
1/4 c. sliced water chestnuts
1 red pepper
1 green pepper
1/2 carrot (shredded)

MARINADE:

1 tbl. ginger-garlic mix
2 tbl. soy sauce
1 tsp. fagara pepper
1 tbl. sesame oil

BATTER:

1 c. flour
1/4 c. corn starch
1 tsp. baking powder
water to pancake cons.
  1. Marinade meat, mix well.
  2. Cut eggplant into 1" pieces, cut our 1/2" of center (circular).
  3. Soak tree ears, cut up peppers, shred carrot.
  4. Stuff meat into eggplant holes, then dip in batter.
  5. Deep fry battered eggplants, set aside.
  6. Stir fry vegetables covered (1 minute).
  7. Add 3 tbl. hoisin - 1 tbl. sesame - 3 tbl. soy to vegetables, then add eggplant, cover, serve.