Spicy eggplants

Ingredients:

• 2 tablespoons chicken broth
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp Chinese black vinegar
• 2 tsp plum sauce
• 4 eggplants (about 450 g), stems removed
• Vegetable oil for frying
• 2 tsp. crushed garlic
• 1 teaspoon chopped ginger
• 4 dried whole chili peppers
• 2 green onions, cut into 5cm long pieces.
• 100 g of minced pork
• Chopped cilantro leaves or green onions

Preparation:

1. Combine sauce ingredients in a small bowl; mix well.
2. Using a vegetable peeler, peel the eggplants into 2cm-wide strips, spaced 2cm apart. Cut the eggplants lengthwise into quarters, then cut each quarter crosswise into 7cm pieces.
3. Pour 7 cm of oil into a 2-quart saucepan. Heat over medium heat to 175°C (350°F). Deep-fry the eggplant in batches until golden brown, about 3 minutes. Transfer with a slotted spoon to paper towels to drain excess oil.
4. Place the wok over high heat and heat until hot. Add 1 tablespoon of oil from the pan and swirl to coat the wok. Add the garlic, ginger, dried chili pepper, and green onions; stir-fry until fragrant, about 30 seconds.
5. Add the ground meat and cook, breaking it up with the back of a spoon, until browned and crumbly. Add the sauce and bring to a boil. Add the eggplant and stir to coat. Transfer to a warm serving platter. Serve garnished with cilantro or green onions.