Eggplant And Hoisin Sauce

• 1/2 lb. lean pork, cut in strips
• 1 tsp. cornstarch
• 1 tsp. light soy sauce
• 1 tsp. dry sherry or rice wine
• 1 lb. eggplant, cut in 1/2-inch cubes
• 1 tsp. salt
• 2 Tbsp. peanut oil
• 2 cloves garlic, crushed
• 1 slice ginger, cut into slivers
• 4 green onions, julienned
• 1 tsp. sesame oil
• 1/4 tsp. hot sauce
• 1 tsp. mein see (soybean condiment)
• 1 tsp. hoisin sauce
• pinch of sugar
• 1 Tbsp. Chinese parsley

1. Mix pork with cornstarch, soy and wine and set aside.
2. Salt cut up eggplant and set aside to drain.
3. Stir-fry pork in peanut oil until tender. Set aside. Stir-fry eggplant until tender.
4. Add remaining ingredients.
5. Add pork and heat throughout.
6. Top with parsley and serve.

lean pork, cornstarch, light soy sauce, sherry, eggplant, salt, peanut oil, garlic, ginger, green onions, sesame oil, hot sauce, mein see, hoisin sauce, sugar, chinese parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687548 (may not work)