Chili Eggplant

I made this the other night. I didn’t have black vinegar so I omitted it. I also omitted the cooking wine. It tasted just fine without it. I also subbed broccoli for eggplant. It’s a totally different taste and texture but it worked. Most of this can be found in the Asian section of your grocery store but if not, try an Asian market. If not, just omit and see what happens. I can’t wait to make it again. Serve over white rice.

Chili Eggplant
All ingredients can be added to taste. This is a spicy dish -- but if it's too spicy, add more soy sauce or sugar, and if it's not spicy enough, up the garlic chili sauce.

Sauce
3 to 4 tablespoons chili garlic sauce
2 tablespoons soy sauce
1 1/2 tablespoons Chinese cooking wine
2 tablespoons black vinegar
1 tablespoon rice wine vinegar
1/4 cup light brown sugar (may substitute granulated sugar)
Combine the ingredients in a small bowl and set aside.

Eggplant
1 to 1 1/2 cups vegetable oil
4 Chinese eggplants (may substitute Japanese), cut into 1/4 -inch slices on the diagonal (can use regular if you want)
3 tablespoons sesame oil
2 cloves garlic, chopped
2 tablespoons chopped ginger root
2 scallions, white and tender green parts, separated and chopped
8 ounces cooked pork, diced or shredded (may substitute 8 ounces fried tofu, cut into bite-size pieces)
4 ounces bamboo shoots, thinly sliced
1 tablespoon cornstarch, mixed with 1 1/2 tablespoons water
2 large carrots, shredded (about 1 cup)

Have ready a large plate lined with paper towels.
Heat the vegetable oil in a wok or deep-walled saute pan over medium-high heat until it is sizzling hot. Add the eggplant in several batches, letting one batch fry for about 2 minutes before transferring to drain on a paper towel-lined plate. Discard the oil. (For firmer eggplant, omit the frying step and toss the sliced eggplant into the wok just after the sauce is added.)
Return the wok to medium-high heat. Add the sesame oil, garlic, ginger and whites of the scallions; stir briskly to combine. Add the sauce to the wok, stirring to combine. (If using eggplant that is not fried, add it here and cook for an additional 2 to 3 minutes.)
Add the cooked pork and the bamboo shoots, cooking for 1 to 2 minutes. Add the fried eggplant and cook, stirring constantly, for 1 to 2 minutes. Tilt the wok to the side so the liquid comes together at the bottom; add all but 1 teaspoon of the cornstarch mixture to liquid, stirring constantly until the sauce has thickened and coated the vegetables and pork.
Taste and adjust seasonings. If after 1 minute there still seems to be a lot of liquid, add the remaining 1 teaspoon of the cornstarch mixture, stirring to combine. Add the shredded carrots and scallion greens, and stir to coat with sauce. Serve immediately.
Serves 4.
Per serving: 497 calories, 21 g protein, 39 g carbohydrates, 30 g fat, 49 mg cholesterol, 5 g saturated fat, 671 mg sodium, 11 g dietary fiber