PORK AND EGGPLANT CHINESE

Ingredients

1 Tbsp Peanut oil
1 lb pork, cut in small strips
2/3 cup Chicken stock
1 ea Eggplant, peeled and cut into 3/4 inch square strips
3 ea Green onions, sliced and green part separate from the white part
Oil for deep frying

marinade:

½ tsp cornstarch
one egg white
½ tbsp peanut oil
salt

sauce:

1 tbsp dark soy
1 tbsp light soy
1 tbsp oyster sauce
1 tbsp rice wine or sherry
½ tsp white pepper
½ tbsp sugar

Directions

Stir the marinade in a bowl and add the pork. Stir and let sit for 15 minutes minimum. Peel one eggplant (about one pound) and cut in long strips. Salt all over and let stand for thirty minutes. Rinse in fresh water, drain and pat dry with a towel.

Deep fry the pork in peanut oil for about 3 minutes. Remove and drain. Deep fry the egg plant in peanut oil about six minutes, and drain.

Heat wok on medium. When hot, add the peanut oil to prevent sticking (about 1 tbsp). Add finely chopped: 1 tbsp celery, 1 tbsp fresh ginger, 1 tsp chile paste with garlic, white part of green onions.
Stir fry for one minute. Turn heat to high and then;

Add eggplant and stir fry for three minutes.
Add pork and stir fry for six minutes.
Add sauce and stir fry and mix for one minute to heat.
Add a splash of toasted sesame oil and rice wine vinegar over the top and stir to mix.
Place into a serving bowl and garnish the top with sliced green onion tops.

Serve hot with Buddha's Delight, rice and Chinese noodles.

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