Eggplant in Spicy Sauce

4 medium eggplants
3 tablespoons groundnut peanut oil
8 oz ground pork
2 tablespoons minced fresh ginger
6 large cloves garlic, minced
2 scallions, chopped
1 teaspoon hot chili bean paste, available at Chinese stores

For Seasonings:
1/2 cup chicken broth
3 tablespoons light soy sauce
good pinch of white pepper
1 teaspoon sugar
1 tablespoon cornstarch, mixed with a little cold water

Slice the eggplants in half crosswise and then into thick finger length pieces. Bring a pot of water to a boil.

Add the eggplant and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the eggplant is not mushy. Place on a plate until ready for use.

Heat the groundnut oil in a preheated wok and bring to smoking point. Stir fry the ground pork until the color changes.

Add the ginger, garlic and the scallions and stir fry until fragrant.

Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat.

Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces.

Serve hot, with steamed rice.

Serves 8.