Chinese Spicy Eggplant

Cut the eggplant in half lengthwise then cut it into 1-inch slices.

Heat half of the oil in a wok or heavy skillet over medium-high heat. Add the eggplant and cook, stirring frequently, for 5 minutes or until soft. Remove the eggplant from the wok with a slotted spoon and set aside. Wipe out the wok.

Add the remaining oil to the wok over medium-low heat. Add the garlic, ginger, and half of the green onions. Cook, stirring constantly, for 30 seconds.

Turn the heat to medium-high. Add the pork. Cook the pork for 2-3 minutes, stirring constantly to break up the meat. Cook until the pork is cooked through.

Add the soy sauce, vinegar, sugar, and chili paste to the wok. Stir for 30 seconds.

Add the eggplant back to the wok. Mix well. Add the remaining green onions and chicken stock. Cook, stirring constantly, for 3 minutes or until heated through.

Stir the sesame oil into the mixture then serve the spicy eggplant immediately.