Eggplant with Spicy Pork

• 4 long eggplants
• oil for frying
• 1 T chili oil
• 1 T mashed garlic
• 1 C ground lean pork
• 1 T soy sauce
• 1 C chicken broth
• 2 T hoisin sauce
• 1 T Chinese vinegar
• 2 tsp cornstarch
• 1 tsp water
• 1 T minced green onions

Cut eggplant in half lengthwise. Cut each half in 1/2 inch diagonal slices. Fry eggplant in 1 inch of hot oil in large skillet or wok until golden brown. Drain on paper towel. (Don’t overcook; it will become mushy.)

Drain off all oil from skillet. Add chili oil. Cook over high heat 30 seconds. Add garlic, stir and cook 10 seconds. Add ground pork, 1 T soy sauce, broth, hoisin and stir-fry until pork is browned. Add vinegar and eggplant and toss lightly to blend flavors and heat eggplant through. Add more soy sauce if needed to taste.

Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten.

Add green onions and stir-fry 5 seconds. Serve at once. Makes 6 servings.