Szechwan Eggplant

Eggplant and ground pork in a spicy sauce. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  lb eggplant (Japanese, if you can get it)
• 1  cup  oil
• 1⁄4 lb ground pork (or poultry)
• 3  tablespoons soy sauce
• 2  teaspoons vinegar
• 2  teaspoons sugar
• 2  teaspoons fresh ginger, minced
• 2  teaspoons garlic, minced
• 3  hot red peppers, seeded and minced

Directions

1. Pare eggplant and cut into 2-inch strips.
2. In a wok or skillet, heat oil to 450°F Fry eggplant until soft; remove from oil and set aside.
3. Pour out all but 1 teaspoon of the oil; fry meat for 1 minute. Stir in eggplant.
4. Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.