Spicy Thai Eggplant - cooking recipe

Ingredients

1/2 lb ground pork
Marinade
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cornstarch
Sauce
1/4 cup chicken broth
4 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
Eggplant
4 Japanese eggplants
2 garlic cloves, minced
4 tablespoons stir-fry oil
1 tablespoon szechuan hot bean sauce
1/2 teaspoon chili paste with garlic
1 teaspoon sesame oil
3 finely diced Thai peppers

Preparation

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients.
In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons 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 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.