1 tsp. fresh red chili pepper or 1/4 tsp. dried chili pepper
1/2 c. pork (or more) cut into strips
1 tsp. minced ginger
1 tbsp. minced garlic
1 tsp. sugar
1 tsp. cornstarch
1 (1/2 to 3/4 lb.) eggplant
1 1/2 tbsp. soy sauce
1 tsp. white vinegar
1 c. oil

In small bowl, mix ginger, garlic, soy sauce, sugar, vinegar, chili pepper and cornstarch; set aside. Heat oil in fry pan or wok until hot. Add eggplant which has been peeled and sliced into 1-inch strips. Fry until pulp is brown. Place between paper towels. Add pork to pan and fry 1 minute. Remove pork and pour out oil. Heat sauce in pan until near boiling. Add pork and eggplant. Mix until heated.