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Fried Eggplant and Ground Pork

225 g Ground pork
2 c Eggplant; cut 1/2 inch thick
1 ts Minced garlic
1 tb Chiles; shredded
1 ts Soybean condiment; * see note
1 tb Fish sauce
1 tb Soy sauce
1 ts Sugar
1/2 ts Sweet soy sauce
20 Basil leaves
3 tb Vegetable stock
2 tb Olive oil

Blanch eggplant in boiling water for 30sec. Remove.

Heat oil and stir-fry garlic, chili and soy condiment until fragrent.

Add pork and stir-fry until colour changes.

Add eggplant, then sauces and suger. Stir to mix.

Finally, add basil and stock and bring to boil. Serve immediately.

* black-bean paste may also be used.

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