Eggplant with Chinese Roast pork in hot bean paste - August 7, 2000
		Ingredient	Cal/unit	Calories
2.4	lbs.	Chinese Eggplant	117.94	283.06
8	oz	Chinese Roast Pork	60.00	480.00
1	Large	Wala Wala Onion	150.00	150.00
1	lbs.	Cherry Tomatoes	96.00	96.00
3	Pieces	Fresh Water Chestnuts	15.00	45.00
3	Tbsp.	Chinese style Hot Bean paste	30.00	90.00
1	Tin	No fat chicken stock	30.00	30.00
1	Tbsp.	Corn starch	50.00	50.00
1	Bunch	Cilantro	15.00	15.00
1	tsp	Sichuan Pepper Corn	5.00	5.00
		Total for 4 large servings		1239.06
		Each serving		309.76
Method:
Roll cut eggplant into bite sized pieces
Chop the cilantro moderately fine.
Peel and dice water chestnuts
Cut the onion into bite sized pieces.
Dissolve the corn starch in about 3 T of the chicken stock.
Pan brown and crush the Sichuan pepper corn.
Spray a wok with cooking spray. Heat until hot. Add onion. Stir-fry until slightly translucent over high
heat. Add eggplant. Continue stir-frying until heated through. Add the chicken stock and half the cilantro.
Bring to a hard boil while stir-frying. Reduce heat to a light boil. Cook until eggplant is just getting done.
Add diced water chestnut, the rest of the cilantro, and the hot bean paste. Raise the heat.
Add the roast pork. Heat through. Slowly drizzle the corn starch mix while stirring.
Add the Sichuan pepper corn.
Serve and devour!