1 lb. eggplant
1 c. vegetable oil
1/4 lb. ground pork or poultry
3 tbsp. soy sauce
2 tsp. vinegar
2 tsp. sugar
2 tsp. minced ginger
2 tsp. minced garlic
3 lg. hot red peppers, seeded & chopped fine

Peel eggplant and cut into 2 inch strips. Heat oil in a wok to 450 degrees. Fry eggplant until soft. Remove from oil and reserve. Leave only 1 tablespoon of oil in wok and fry the meat. Return eggplant. Combine remaining ingredients and stir into eggplant mixture. Cook for an additional minute.