Szechwan Eggplant and Pork Stir-Fry

Ingredients
1 pound lean ground pork
2 pounds eggplant (I didn’t have enough eggplant, so I added in zucchini as well)
3 tablespoons peanut oil
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
1 bunch green onions, thinly sliced
1-inch piece fresh ginger, peeled and minced
3 cloves garlic, minced
1 dried red chile, thinly sliced
1 cup chicken broth
6 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 tablespoons cornstarch
2 tablespoons toasted sesame seeds, for garnish
Cilantro, for garnish, optional

Instructions
1. Cut the eggplants in ¹⁄₂ lengthwise and then slice crosswise into wedges, no more than 1-inch wide.  (If you have particularly large eggplants, cut into quarters lengthwise.)   

2. Heat a wok or large skillet over medium-high flame and add the pork.  Break pieces up with a wooden spoon and sauté until cooked through.  Remove from skillet, drain, and set aside.  

3.  Add the oils to the wok or skillet and heat over medium-high flame; tilt the pan to coat all sides. When oil is hot, add a layer of eggplant, stir-fry until seared and sticky, about 5-10 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.  (I recommend using a large skillet so that you can fit all of the eggplant in one batch, otherwise you risk it becoming too oily.)  

4. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the pork and eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds and cilantro, if desired.  Serve over rice.  

Comments
This recipe is from Tyler Florence of Food Network fame.  Art always says that Tyler reminds him of Elvis.  I have no idea why, but there you have it.  I added the pork to the recipe to make it a complete dinner for us and used some zucchini along with the eggplant.  Art and I both enjoyed this dish quite a bit.  It was very rich and flavorful, perfect for a cold night before choir practice.

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