Recipe courtesy of Emeril Lagasse; time to table is 45 minutes.
6 ounces ground pork (or use equal amount of tofu, frozen, then crumbled)
1 1/2 Tablespoons soy sauce
1/2 cup cooking oil (peanut is best if you have it)
1/2 pound green beans, cut into 1 inch pieces
1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4 inch slices
6-8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken or vegetable stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy sauce (this is found in the Asian section of many grocery stores, I checked)
2 Tablespoons black vinegar (I used rice vinegar)
2 Tablespoons chili garlic sauce (also in Asian sections of grocery stores). When the jar is new, it is spicy, so add less if you want.
1 teaspoon sesame oil
3/4 teaspoon cornstarch, dissolved in 1 teaspoon water
Combine the pork or tofu with the soy sauce and allow to stand while you prepare the green beans and eggplant.
Heat a large wok or skillet over high heat, and when hot, add 1/4 cup of the peanut oil. When the oil is hot, add the green beans (be careful, if they are at all wet, they will splatter), and stir fry 2-3 minutes. Using a slotted spoon, remove the beans to a paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occassionally until eggplants are lightly browned on all sides, 4-5 minutes. Remove eggplant to shallow bowl and set aside.
Add the garlic and basil to the skillet and cook for 10-15 seconds. Add the pork or tofu and cook, stirring, until it changes color, 1-2 minutes. Return eggplants to the skillet and add the stock, hoisin, dark soy, vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce heat to medium, cover and cook until the eggplants are tender, 8-10 minutes(this takes less time than stated, so check them). Return green beans to the pan along with the cornstarch mixture and bring to a boil. When the sauce has thickened, serve immediately.