THAI SZECHWAN EGGPLANT WITH PORK ENJOY DAN:

                  THAI SZECHWAN EGGPLANT WITH PORK by CHEF DAN:

Serves 4-6

INGREDIENTS:

1/2-pound ground pork

MARINADE:

1/2-teaspoon cornstarch

1/4-teaspoon coarse salt

1/4-teaspoon pepper

SAUCE:

1/2-cup chicken broth

2 tablespoons dark soy sauce

1 teaspoon white balsamic vinegar

1 teaspoon sugar

2 teaspoon cornstarch

OTHER INGREDIENTS:

4 Asian eggplants cut into bit-size pieces

4 garlic cloves, chopped

1 thumb-size fresh ginger, chopped

2 tablespoons hot bean sauce

1 teaspoon garlic chili sauce

1/4-cup grape-seed oil

1-teaspoon toasted sesame oil

3 scallion cut on the bias in 2-inch pieces

DIRECTIONS:

1.    Combine the ground pork, salt & pepper, and cornstarch.

2.    Marinade for 20-30 minutes.

3.    In a bowl combine the chicken broth, soy sauce, vinegar, and sugar.

4.    Whisk in the cornstarch.

5.    In a wok add 2 tablespoons over high-heat, when sizzling add eggplant and cook for about 5 minutes drain on paper towels.

6.    Add 2 tablespoon oil to the wok, when hot add garlic and bean sauce, stir-fry until aromatic.

7.    Add ground pork until it changes color about 5 minuses.

8.    Push the pork onto the sides of the wok.

9.    Add the sauce in the middle and bring to a boil, stirring to thicken.

10. Add eggplant pieces and chili paste, cook for a few minutes and add sesame oil.

11. Top with scallions and serve with jasmine rice.  ENJOY DAN:    BON-APPETITE: