1/2 pound frozen blanched cut green beans,
defrosted
1 pound Asian eggplants, ends trimmed, cut on
the diagonal into 3/4-inch slices or roll cut
8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy
2 tablespoons black vinegar
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
3/4 teaspoon cornstarch dissolved in 1 teaspoon
water
Directions
Combine the pork with the soy sauce and allow to
stand while you prepare the green beans and eggplant.
Heat a large nonstick skillet or wok over high
heat and, when hot, add 1/4 cup of the vegetable oil. When the oil is hot, add
the green beans (careful – this will splatter!) and stir-fry until the green
beans are slightly wrinkled, 5 to 6 minutes.
Using a slotted spoon, remove the green beans
and transfer to paper-lined plate to drain. Add the remaining oil to the pan
and add the eggplants and cook, stirring occasionally, until eggplants are
lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow
bowl and set aside.
Add the garlic and basil to the skillet and cook
for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color,
1 to 2 minutes.
Return the eggplants to the skillet and add the
chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame
oil and stir to mix well. Reduce the heat to medium, cover, and cook until the
eggplants are tender, 8 to 10 minutes. Return the green beans to the pan along
with the cornstarch mixture and bring mixture up to a boil.
