1/2 lb ground pork
2 tb soy sauce
1 1/2 lb eggplant, peeled and cut
1 into 1/2 inch squares
1 lg onion, chopped
1/3 c sherry
3 tb oyster sauce
2 ts sesame oil
1 ts sugar
3 tb peanut oil
10 cloves fresh garlic, minced
1 tb chili paste with garlic
1/2 ts ginger, minced
Mix pork with 1 tbsp soy sauce in small bowl and set aside. Combine
eggplant and onion in another bowl. Mix sherry, oyster sauce,
remaining soy sauce, sesame oil and sugar in small bowl and set
aside. Heat wok or electric skillet until hot; pour in peanut oil
and add minced garlic, chili paste and ginger. Cook for a few
seconds, stirring constantly. Add pork mixture and stir fry,
stirring constantly, until pork loses pink color. Add eggplant and
onion mixture. Stir in sauce, adding more sherry in necessary for
liquid to be about halfway up mixture in wok. Cover and cook on high
heat for about 7 minutes. If sauce evaporates before eggplant is
tender, add more sherry as needed. When eggplant is tender, uncover
and cook until most of the remaining sauce has evaporated. Serve
immediately.
