Minced Meat with Eggplant

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Author: F. Aldo

1. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in ½" -thick diagonal slices.
2. Steam eggplants until tender or cook in 1 tbsp hot oil in large skillet until golden brown.
3. Remove and place on paper towels in order to drain the oil.
4. Remove all oil from skillet and add chili oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds.
5. Add ground pork, 1 tbsp soy sauce, broth and hoisin sauce and stir fry until pork is browned.
6. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce.
7. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten.
8. Add green onion and stir-fry 5 seconds. Serve immediately.