In a small bowl, mix together chili pepper, ginger, garlic, sugar,
cornstarch, soy sauce, and vinegar. Set aside. Peel eggplant and slice into
1x3-inch strips. Slice pork. (one pork chop, some leftover pork, or even
bacon will do.) Heat oil in heavy frying pan or wok. Add eggplant. Fry
until pulp is brown, but not burned. Remove to paper towels to drain. Add
pork to pan; fry until cooked. Remove pork to paper towel. Pour out excess
oil. Heat sauce in pan until near boiling. Add pork and eggplant. Mix
together until heated. Serve hot with rice. Christine Sugimura- Beaver
Bites Note:No serving size given.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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