6-8 Chinese eggplant or 1 large American eggplant
1/2 lb. ground pork
1/2 tsp. ginger chopped
1 tsp. garlic chopped
1 tsp. hoisin sauce
1 tbl. Szechwan chili sauce
SAUCE:
2 tbl. dark soy
1/2 tsp. sugar
1/2 tsp. salt
1 cup broth
2 tsp. sesame oil
Heat wok and fry eggplant till soft. Reheat wok and fry pork till white. Add garlic and ginger and chili sauce. Mix well for 3 minutes. Add sauce ingredients and eggplant. Cover and cook 5 minutes adding corn starch paste only if necessary.