Recipe - Eggplant With Spicy Meat

4 Oriental eggplants *
Oil
1 tablespoon Chile oil
1 tablespoon Mashed garlic
1 cup Ground pork **
Soy sauce
Three fourths cup Chicken broth
2 tablespoon Bottled hoisin sauce
1 tablespoon Chinese vinegar
2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon Minced green onion ***

*Note: 4 oriental eggplants should equal about 1 lb. ** One half ground beef and
One half ground pork may be used instead of pork if desired. ***Use green part
of green onion only. Trim blossom ends of eggplants. Cut in halves
lengthwise. Cut each half in 1/2inchthick diagonal slices. Steam
eggplants until tender or cook in 1 inch hot oil in large skillet or wok
until golden brown. Drain well on paper towels. Drain all oil from skillet
and add chile oil. Cook over high heat 30 seconds. Add garlic and cook,
stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and
hoisin sauce and stirfry until pork is browned. Add vinegar and eggplants,
toss lightly to blend flavors and heat through. Season to taste with more
soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and
stir until ingredients glisten. Add green onion and stirfry 5 seconds.
Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini