Braised Eggplant with Chili Sauce
By Tante Marie's Cooking School, San Francisco, CA

Servings: 4

Ingredients:
2 Ibs. Japanese Eggplant (cut into long strips (1/2" by 3")
1/2 lb. Ground Pork
1/2 cup Celery (finely minced)
1 tbls. Garlic (minced)
1 tbls. Ginger (minced)
1 tspn. of Fresh Horseradish (grated)
3 cups Vegetable Oil

Sauce Ingredients:
2 tbls. Chicken Broth
1 tbls. Chili Bean Paste (down ban jeung)
1 tbls. Black Vinegar
2 tbls. Sugar
1 tbls. Ketchup
1 tbls. Dark Soy Sauce
1/2 tspn. of Sesame Oil
1/2 tbls. Cornstarch
1 tbls. Cold Water
1/4 cup Green Onions (sliced finely)

Procedure:
Cut the eggplant into long pieces. Let sit in a quart of cold water with 1 TBSP of salt for 1 /2 hour. Drain and pat dry.

Prepared a wok for deep frying by heating 3 cups of vegetable oil. Deep fry the eggplant in very hot oil until just done 2 minutes and strain.

In a hot wok, stir fry the pork, garlic, ginger, celery and horseradish until the meat turns opaque - 3 - 5 minutes. Return the eggplant to the wok and stir in the sauce ingredients except the cornstarch mixed with water. Bring the mixture to a boil. Thicken immediately with the corn" starch mixed with water. Garnish with minced scallions.