Yang Chow Eggplant in Hot Spicy Garlic Sauce Recipe

1/3 lb. Ground chicken or pork
1 lb. peeled eggplant (Japanese), sliced in 3×1-inch pieces
1 tsp. scallions, minced
1/4 tsp. gingerroot, minced
3 tsps. Water
2 tbsps. Wine (cooking)
1/4 tsp. garlic, minced
1 1/2 tsps. Cornstarch
1 tsp. Vinegar
2 tbsps. Soy sauce
1/2 of a cup bamboo shoots, shredded
1/3 of a cup of Chicken stock
2 tsps. Sugar
5 dashes of sesame oil
Chili oil
Vegetable oil

Heat on a skillet around half a cup of oil (vegetable) then add in eggplant slices. Eggplant should be fried for 2-3 mins. until it turns golden. Take them out of the pan & make sure that they are drained on some paper towels.

Mix together a tsp. of oil (vegetable), garlic and ginger on a wok then heat it up until it is heated enough then add in vinegar, sugar, soy sauce, broth, wine, bamboo shoots, pork and the chili oil for taste. Continue to cook while constantly stirring it until the sauce starts boiling.

Next, add in the fried slices of eggplant then mix everything well then bring the mixture to boiling point & cook it for 30 secs. more.

Blend water and cornstarch to form a paste then add this to the sauce and continue cooking for another 30 secs. Heat should be turned off then finish with a sprinkling of scallions and the sesame oil.