4 diced eggplant
1 tbsp. chopped green onion
1/2 tbsp. chopped ginger
1 tsp. chopped garlic
1 tbsp. hot bean paste
2 tbsp. soy sauce
1/2 tbsp. brown vinegar
1 tsp. sugar
1 tsp. salt
1/2 c. soup stock
1/2 tsp. sesame oil
7 tbsp. cooking oil
4 oz. ground pork (optional)

Choose firm purple eggplant, remove stalk and without peeling, cut into thumb-size pieces. Heat oil in fry pan until very hot. Put eggplant in, then turn heat to low, stir fry until it's soft about 3 minutes, then press eggplant, to squeeze out the excess oil. Remove eggplant from pan and set aside.

Into the frying pan, add chopped garlic, ginger and hot bean paste. Stir a few seconds, add soy sauce, sugar, salt, and soup stock and bring to a boil. Add eggplant, cook about 1 minute until sauce is gone. Add vinegar and sesame oil, stir until heated through. Sprinkle with chopped green onion. Mix carefully and serve. (I usually add 4 oz. ground pork in this dish.)