1 large eggplant
2 teaspoons salt
2 tablespoons vegetable oil
1/4 pound coarsely chopped boneless port
1 tablespoon minced garlic
1 teaspoon minced ginger
2 green onions (including tops), thinly sliced
2 tablespoons coarsely chopped water chestnuts
2 teaspoons cornstarch dissolved in 4 teaspoons water
Garlic Sauce (recipe follows)
Slivered green onions or cilantro sprigs for garnish
Peel eggplant and cut into 1/2 inch cubes. Sprinkle with salt and toss. Set aside for 30 minutes. Drain eggplant and squeeze dry.
Place wok over high heat until hot. Add oil, swirl to coat sides. Add pork and cook until lightly browned and crumbly, about 1 1/2 minutes.
Add garlic and ginger, stirring until fragrant, about 10 seconds. Add eggplant, green onions and water chestnuts and mix well.
Add the sauce. Reduce heat to medium, cover the pan and braise until the eggplant is tender and the liquid is slightly reduced, about 10 minutes. Add the cornstarch and water while stirring until the sauce boils and thickens. Garnish with green onions and cilantro sprigs.
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry or rice wine (sake)
1 tablespoon balsamic vinegar or rice vinegar
2 teaspoons sesame oil
2 teaspoons hoisin sauce
2 teaspoons chili paste
Combine all ingredients together in bowl. Set aside.
SOURCE: Martin Yan’s cookbook, Everybody’s Wokkin