Eggplant With Hot Garlic Sauce(Based On Honolulu'S Maple Garden Restaurant Recipe)

• 1 tsp. fresh ginger root, peeled and grated or minced
• 1 tsp. garlic, minced
• 1 tsp. white sugar
• 1 Tbsp. shoyu
• 1 tsp. white vinegar
• 1 tsp. hot pepper sauce
• 1 tsp. cornstarch
• 1/3 c. water
• vegetable oil for deep frying
• 1 lb. peeled Japanese or Chinese eggplant, cut into short strips
• 1/4 lb. pork loin, cut into thin strips

1. Blend ginger, garlic, sugar, shoyu, vinegar and hot pepper sauce in a bowl.
2. Mix cornstarch with water in a separate bowl. Blend into first mixture.
3. Heat the oil to 360u0b0 in a wok or deep-fryer.
4. Cook the eggplant and pork until eggplant is golden brown and pork is tender.
5. The pork will take much less time to cook.
6. Remove and drain on paper towels.
7. Remove all but 1 teaspoon of oil from pan.
8. Add sauce mixture and heat until slightly thickened.
9. Place eggplant in serving container and pour sauce on top.
10. Cover and heat in oven or microwave oven before serving.
11. Do not try to mix or eggplant will break apart.
12. Makes 4 servings.

fresh ginger root, garlic, white sugar, shoyu, white vinegar, hot pepper sauce, cornstarch, water, vegetable oil, peeled japanese, pork loin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441472 (may not work)