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4 Oriental eggplants (4 Oriental eggplants should equal about 1 lb)
3/4 c Chicken broth
2 tbsp Bottled hoisin Sauce
1 tbsp Chile oil
1 tbsp Chinese vinegar
1 tbsp Mashed Garlic
2 tsp Cornstarch
1 c Ground Pork (or lb ground beef & lb ground pork may be used)
1 tsp Water
Soy Sauce

1 tbsp Minced green onion (green part only)
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in -thick diagonal slices. Steam eggplants until tender or cook in 1 Hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add Garlic and cook, stirring, 10 seconds. Add ground Pork, 1 tbsp soy Sauce, broth and hoisin Sauce and stir-fry until Pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy Sauce. Mix cornstarch with water and stir into Pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds.
Serve immediately.

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