Yu Hsiang Eggplant

• 4 eggplants, small japanese cut into chunks
• 1/2 cup tofu, cut in 2 inch chunks (optional)
• 3 green onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon sesame oil
• 1 teaspoon oil
• 1/2 lb ground pork (optional)
• 2 teaspoons chili bean sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

1. Cut eggplant in half then in about 2 inch chunks. Deep fry until golden.
2. Deep fry tofu until golden.
3. Stir fry green onions and garlic in sesame oil and oil.
4. Add ground pork if you are using meat.
5. Mix chili bean paste,soy sauce, sugar, salt, rice vinegar in a bowl; add to veggies.
6. Add eggplant and tofu; stir.
7. Add cornstarch mixed with water; cook until thick.

eggplants, green onions, garlic, sesame oil, oil, ground pork, chili bean sauce, soy sauce, sugar, salt, rice vinegar, cornstarch, water

Taken from www.food.com/recipe/yu-hsiang-eggplant-485586 (may not work)