Eggplant?

As I've alluded to before, I am more the prep chef in my house. I find ingredients, return them to the executive chef, and then carry out the tasks assigned to me. In the case of this chinese eggplant and pork stir-fry, I went to the store to buy a single ingredient - green onions. These were julienned and added to chopped ginger, sesame oil, soy sauce sauce to make a marinade for some boneless pork chops I sliced very thin (fifteen minutes in the freezer made that a lot easier). I handle the meat, always.

The eggplant was sliced and stir fried with vegetable oil, dried red chile and more ginger in a big Le Creuset Dutch oven. If you don't have at least one of these, I can't do anything for you. It was then set aside while the pork mixture was fried in the same pan, which had the effect of degalzing all the nice carmelized bits from the eggplant. I'm not sure what happened at this point. I know the eggplant was added back to the pan with another sauce that I think contained cornstarch and hoisin. All I know is, the result was delicious.