Aubergine, Szechuan Style

• 2 cups aubergine or one medium sized aubergine cut into
• 1/2 cup flour
• 1 teaspoon chopped garlic
• 1 teaspoon ginger Chopped
• 1 tablespoon green onion Chopped
• 1/2 cup ground pork
• 2 tablespoons cooking oil
• 6 cups frying oil Deep
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 2 teaspoons bean sauce
• 1 teaspoon sugar
• 1 tablespoon chinese black vinegar
• 1 teaspoon corn starch
• 1 cup stock Sauce
• 1 tablespoon green onion Chopped

1. Shake the aubergine in flour, making sure that all the cut surfaces are coated.
2. Deep fry the coated aubergine at 375F for 2 to 4 minutes until golden brown in color and soft.
3. Place the fried aubergine on a few layers of paper towels to absorb excess oil.
4. Stir fry the flavoring mixture in 2 TBS of cooking oil until it smells good, add the ground pork and fry until it is done.
5. Add the sauce mixture, stir well and when the sauce turns clear,

aubergine, flour, garlic, ginger, green onion, ground pork, cooking oil, frying oil, sherry, soy sauce, bean sauce, sugar, chinese black vinegar, corn starch, stock sauce, green onion

Taken from www.yummly.com/recipe/Aubergine_-Szechuan-Style-1646401 (may not work)