Chinese Take-Out Eggplant In Spicy Sauce - cooking recipe

Ingredients

2 cups peanut oil or 2 cups vegetable oil
1 lb eggplant, cut into sticks the size of French fries
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 tablespoon spicy bean sauce
1 tablespoon rice vinegar
1 tablespoon rice wine
1 teaspoon sesame oil
1 teaspoon cornstarch
3 garlic cloves, minced (1 tablespoon)
1 tablespoon chopped fresh ginger
4 whole dried chilies, soaked in water for 10 minutes, dried and chopped
1 cup thinly sliced pork tenderloin
3 green onions, thinly sliced

Preparation

In a wok, set over medium-high heat, heat the oil to 360\u00b0.
Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
To serve, garnish with green onions.