---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Main dish
       Yield: 2 servings
            Vegetable oil
       1 lb Japanese eggplant, peeled
            -and cut into 3x1-inch
     1/4 ts Minced ginger root
     1/4 ts Minced garlic
     1/3 lb Ground pork or chicken
     1/2 c  Shredded bamboo shoots
       2 tb Cooking wine
     1/3 c  Chicken broth
       2 tb Soy sauce
       2 ts Sugar
       1 ts Vinegar
            Chile oil
   1 1/2 ts Cornstarch
       3 ts Water
       1 ts Minced green onions
       5    Drops sesame oil
   Heat about 1/2 cup vegetable oil in skillet. Add
   eggplant pieces. Fry 2 to 3 minutes until golden.
   Remove from pan and drain on paper towels.
   Combine 1 teaspoon vegetable oil, ginger and garlic in
   wok. Heat until hot. Add pork, bamboo shoots, cooking
   wine, broth, soy sauce, sugar, vinegar and chile oil
   to taste. Cook and stir until sauce begins to boil.
   Add eggplant and toss to coat well. Bring to boil and
   cook 30 seconds longer. Mix cornstarch with water to
   make paste. Stir into sauce mixture and cook 30
   seconds. Turn heat off. Add green onions and sesame
   oil. Makes 2 main course, or 3 to 4 appetizer servings.