Anononymous 8-09-05

1/2 cup Chicken Stock

2 tablespoons Soy Sauce

2 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon Hoisin Sauce

2 tablespoons chile paste

1 1/2 pounds Thai Eggplant

1 tablespoon garlic - finely chopped

2 ounces Pork chopped boneless

1/2 tablespoon cornstarch - dissolved in 1 teaspoon water

1/4 cup basil - leaves

Combine the sauce ingredients in a bowl. Roll cut the eggplants. In a wok, heat

the oil for deep frying to 375 degree. Deep fry the eggplant until

golden brown, about 2 minutes. Remove and drain on paper towels.

Remove all but 2 tablespoons of oil from the wok. Place over high

heat until hot. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the pork, cook stirring until the pork is browned and

crumbly, about 1.5 minutes. Add the eggplant, green onions, and

sauce, bring to a boil. Reduce the heat to medium, cover and cook

until the eggplant is tender, 5 to 6 minutes. Add the cornstarch

mixture and cook, stirring, until the sauce boils and thickens. Stir in

the basil.