Stir-Fried Pork And Eggplant - cooking recipe

Ingredients

3 c. eggplant
1 c. sliced lean pork
2 garlic cloves, diced fine
1/2 tsp. salt
1 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. cornstarch
3 Tbsp. water
1/2 tsp. m.s.g.
dash of pepper
3 Tbsp. oil
1/2 c. chicken broth
1 tsp. white wine

Preparation

Cut eggplant into 1/2 x 1 x 1/4-inch pieces.
Mix pork and wine.
Refrigerate.
Blend cornstarch, and water; add to soy sauce, sugar and m.s.g.
Set aside.
Heat oil in wok.
Stir-fry garlic, pork and salt for 1 minute.
Add eggplant, chicken broth and pepper.
Stir-fry for 2 minutes.
Add cornstarch mixture, stir-fry for 1 minute or until broth thickens.
Remove from wok and serve.