Spicy Szechuan Eggplant with Pork

Ground pork, eggplant, bell peppers, broccoli, onions, soy sauce, bean sauce, chile paste, garlic

Marinate pork in salt and a pinch of corn starch. In small bowl, combine chicken broth, soy sauce, vinegar, sugar, and remaining corn starch. Cut eggplant into 1 inch cubes and mince garlic. Heat wok over medium to high heat. Add tablespoon of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. Add tablespoon of oil. When oil is hot, add garlic and bean sauce. Stir-fry until aromatic. add ground pork. Stir-fry until it changes color, using chopsticks or a wooden spoon to separate the indvidual pieces. Push the pork up to the sides of the wok. Add sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in sesame oil. Serve hot.

Serving Size: makes 6 servings - have yet to measure

Number of Servings: 6

Recipe submitted by SparkPeople user GRUMPYGIRL3.