Spicy Pork And Eggplant With Bok Choy

• 1/2 cup peanut oil
• 3 None Japanese eggplant, halved and cut into sticks
• 12 oz ground pork
• 2 None shallots, finely chopped
• 4 cloves garlic, crushed
• 1 tbsp grated ginger
• 2 None small red chili peppers, chopped
• 8 oz baby bok choy, trimmed and halved lengthwise
• 4 None green onions, cut into 2-inch lengths
• 1/2 cup Chinese cooking wine or sherry
• 1/4 cup soy sauce
• 1 tsp sesame oil

1. Heat peanut oil in a wok or large skillet on high heat. Cook eggplant for 3-5 mins, until golden brown. Drain on paper towels.
2. Drain all but 2 tbsp oil from wok. Reheat on high. Stir-fry ground pork for 4-5 mins, breaking up lumps with the back of a spoon, until brown and cooked through. Add shallots, garlic, ginger and chili peppers and stir-fry for 1 min.
3. Add remaining ingredients and 1/4 cup water and stir-fry for 3-4 mins, until vegetables are tender but crisp. Stir in eggplant and simmer for 1 min, or until heated through.

peanut oil, japanese eggplant, ground pork, shallots, garlic, ginger, red chili peppers, choy, green onions, chinese cooking wine, soy sauce, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/33333 (may not work)