1. In a wok, set over medium-high heat, heat the oil to 360º. 2. Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp. 3. Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner. 4. In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside. 5. Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes. 6. To serve, garnish with green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
