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Pork with Eggplant


Pork with Eggplant
1 cup vegetable oil
5 thin Asian eggplants, angle-cut into one-inch pieces
1-inch piece fresh ginger, peeled and minced
3 cloves fresh garlic, peeled and minced
3 shallots, peeled and thin-slices
1 Tablespoon sa cha sauce
½ pound cooked roast pork, cut in very thin strips
2 Tablespoons Chinese rice wine
1 teaspoon granulated sugar
2 teaspoons thin soy sauce
1 scallion, thinly angle-cut

1. Heat a wok or fry-pan, add the oil, and stir-fry eggplant pieces for three minutes, then drain, set them aside on paper towels, and remove all but two Tablespoons of the oil from their pan.
2. Reheat this remaining oil and stir-fry the ginger, garlic, and shallot pieces for one minute, then add the sacha sauce and the roast pork and stir-fry for one minute, then add egg plant pieces, rice wine, sugar, and thin soy sauce, and stir-fry for one minute.
3. Put in a pre-heated serving bowl, toss in half the scallion pieces, and sprinkle the other half on top; then serve.

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