Eggplant with Spicy Meat

• 4 each japanese eggplants
• 1 x vegetable oil
• 1 tablespoon chile oil
• 1 tablespoon garlic mashed
• 1 cup ground pork or ground beef
• 1 x soy sauce, tamari
• 3/4 cup chicken broth
• 2 tablespoons hoisin sauce
• 1 tablespoon chinese black vinegar
• 2 teaspoons cornstarch
• 1 teaspoon water
• 1 tablespoon scallions, spring or green onions minced, only green part

1. Trim blossom ends of eggplants.
2. Cut in halves lengthwise.
3. Cut each half in 1/2-inch-thick diagonal slices.
4. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.
5. Drain well on paper towels.
6. Drain all oil from skillet and add chile oil.
7. Cook over high heat 30 seconds.
8. Add garlic and cook, stirring, 10 seconds.
9. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir- fry until pork is browned.
10. Add vinegar and eggplants, toss lightly to blend flavors and heat through.
11. Season to taste with more soy sauce.
12. Mix cornstarch with water and stir into pork mixture.
13. Cook and stir until ingredients glisten.
14. Add green onion and stir-fry 5 seconds.
15. Serve at once.

eggplants, vegetable oil, chile oil, garlic, ground pork, soy sauce, chicken broth, hoisin sauce, chinese black vinegar, cornstarch, water, scallions

Taken from recipeland.com/recipe/v/eggplant-spicy-meat-38782 (may not work)