----- 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.
 
 
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