Eggplant With Spicy Meat

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Chinese	Main dish, Oriental	6	Servings

INGREDIENTS

4		Oriental eggplants *
		Oil
1	T	Chile oil
1	T	Mashed garlic
1	c	Ground pork **
		Soy sauce
3/4	c	Chicken broth
2	T	Bottled hoisin sauce
1	T	Chinese vinegar
2	t	Cornstarch
1	t	Water
1	T	Minced green onion ***

INSTRUCTIONS

Note: 4 oriental eggplants should equal about 1 lb. * 1/2 ground beef
and 1/2 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 1/2-inch-thick 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 stir-fry 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 stir-fry 5 seconds. Serve at  once.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 41 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: <1mg Sodium: 178.2mg Potassium: 35.1mg Carbohydrates: 3.4g Fiber: <1g Sugar: 1.6g Protein: <1g