Chinese Pork and Eggplant Chow

Chinese Pork and Eggplant Chow

Serves 3-4

Before you start cooking, assemble all of your prepared ingredients.

1 pound pork, boneless chops or tenderloin, cut into ¼-inch by 2-inch strips
1 egg white
½ tablespoon cornstarch
½ tablespoon vegetable oil, preferably peanut oil
½ teaspoon salt

1 pound of purple globe eggplant, skin on, ends trimmed

Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sherry, rice or white wine
1/8 teaspoon white pepper
½ tablespoon sugar

1 tablespoon vegetable oil, preferably peanut oil
1 tablespoon minced celery
1 tablespoon minced fresh ginger
1 tablespoon chile with garlic sauce
2/3 cup chicken broth

1 tablespoon cornstarch mixed with 2 tablespoons cold water
6 green onions, sliced thin diagonally
Sesame oil
Seasoned rice wine vinegar

1. Cut the eggplant in half lengthwise and place cut side down on paper plate. Microwave on high for 6 minutes (7 minutes for a really big one). It should be not raw, but not mushy. It will finish cooking in the pan.

2. Cool eggplant enough to handle and cut into 1-inch cubes. Discard large clumps of seeds.

3. Beat egg white in a medium bowl until frothy, then add the ½ tablespoon cornstarch, ½ tablespoon oil, salt and mix thoroughly. Stir the pork into this mixture to coat and set aside.

4. Heat 1 tablespoon of oil in wok or large pan. Add the pork mixture and fry until no longer pink and starting to have golden edges. Drain on paper towels.

5. In a dry wok, heat 1 tablespoon of oil, then add celery, ginger and chile sauce, and stir until sizzling. Add the eggplant and pork and stir until hot.

6. Add the sauce mixture and chicken broth and stir until boiling. Stir the cornstarch mixture if it has settled. Tilting the pan slightly, push the solids to the upper side and add half of the cornstarch mixture to the sauce. Reduce the heat and stir sauce until thickened. Add a little more cornstarch mixture if needed. Stir thickened sauce back into solids and heat through.

7. Spoon onto serving plates. Sprinkle with 1 tablespoon of rice vinegar and 1 tablespoon sesame oil or more to taste. Don’t leave this part out. The vinegar and sesame oil are an integral part of the taste of this dish. Garnish with sliced green onions. Serve.