Eggplant With Garlic Sauce - cooking recipe

Ingredients

12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing)
1 tablespoon dry sherry or 1 tablespoon Chinese wine
1/2 egg white
1 pinch salt
1 tablespoon cornstarch
Sauce
6 tablespoons chicken broth
2 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon cornstarch, dissolved in
1 teaspoon water
1 tablespoon chili paste with garlic
1 tablespoon dry sherry or 1 tablespoon Chinese wine
4 cups vegetable oil
12 ounces eggplants, peeled and cut into finger-size strips
1 tablespoon vegetable oil
1/2 green bell pepper, cut into 2x1/6-inch strips
1/2 red pepper, cut into 2x1/6-inch strips
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup diced green onion
1/2 teaspoon sesame oil

Preparation

Place pork in mixing bowl.
Add sherry, egg white and salt and mix with hands until egg white is foamy.
Add cornstarch and mix again until smooth.
Cover and refrigerate at least 1 hour.
For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
Heat 4 cups oil in wok or deep fryer to 350 degrees.
Add eggplant in small batches and fry until lightly colored.
Drain on paper towels,pressing to remove as much oil as possible.
Let same oil cool down to 280 degrees.
Add pork and stir constantly until pieces separate.
Cook 1 minute longer; drain in sieve.
Can be done 6 to 8 hours ahead to this point and refrigerated.
Heat 1 tablespoon oil in wok or large skillet over high heat.
Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
Stir in green onion.
Remove from heat and stir in sesame oil; serve immediately.