----- Now You're Cooking! v4.20 [Meal-Master Export Format]

      Title: Garlic Eggplant
 Categories: salads, vegetables
      Yield: 4 servings

    1/2 lb ground pork
      2 tb soy sauce
  1 1/2 lb eggplant, peeled and cut
      1    into 1/2 inch squares
      1 lg onion, chopped
    1/3 c  sherry
      3 tb oyster sauce
      2 ts sesame oil
      1 ts sugar
      3 tb peanut oil
     10    cloves fresh garlic, minced
      1 tb chili paste with garlic
    1/2 ts ginger, minced

  Mix pork with 1 tbsp soy sauce in small bowl and set aside.  Combine
  eggplant and onion in another bowl.  Mix sherry, oyster sauce,
  remaining soy sauce, sesame oil and sugar in small bowl and set
  aside.  Heat wok or electric skillet until hot; pour in peanut oil
  and add minced garlic, chili paste and ginger.  Cook for a few
  seconds, stirring constantly.  Add pork mixture and stir fry,
  stirring constantly, until pork loses pink color. Add eggplant and
  onion mixture.  Stir in sauce, adding more sherry in necessary for
  liquid to be about halfway up mixture in wok.  Cover and cook on high
  heat for about 7 minutes.  If sauce evaporates before eggplant is
  tender, add more sherry as needed.  When eggplant is tender, uncover
  and cook until most of the remaining sauce has evaporated.  Serve
  immediately.


-----