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  • 2 tablespoons vegetable oil
  • 1 pound slender, Asian eggplant, unpeeled, cut into 1-inch triangular pieces
  • 2 ounces ground pork
  • 2 teaspoons grated, peeled fresh gingerroot
  • 4 tablespoons water, divided
  • 1 1/2 teaspoons sugar
  • 4 tablespoons reduced-sodium soy sauce
  • 1 tablespoon vinegar
  • 1/2 teaspoon chile sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil (optional)


  1. Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside.
  2. Place pork, ginger, 3 tablespoons water, sugar, soy sauce, vinegar and chili sauce in pan; stir-fry 4 minutes. Add eggplant. Combine remaining 1 tablespoon water with cornstarch; mix well. Add to pan and cook 2 minutes or until thick. Add sesame oil, if using. Serve hot.
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The recipe was originally published as Chinese Eggplant with Spicy Sauce on

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