Eggplant And Pork With Black Bean Garlic Sauce

• 16 ounces eggplants, cut into 1/2 " x 2-inch in length pieces
• 16 ounces ground pork
• 1 red bell pepper
• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 2 ounces water
• 2 tablespoons cooking oil (or cooking spray)
• 4 tablespoons dry sherry (I used chicken broth. You might also use sake)
• 2 teaspoons minced ginger
• 4 tablespoons black bean garlic sauce

1. Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
2. In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
3. Add sauce mixture and cook until sauce thickens.
4. Serve with rice.

eggplants, ground pork, red bell pepper, cornstarch, sugar, water, cooking oil, sherry, ginger, black bean garlic sauce

Taken from www.food.com/recipe/eggplant-and-pork-with-black-bean-garlic-sauce-290455 (may not work)