6 tablespoons groundnut (peanut) or vegetable oil
1 eggplant, halved lengthwise, and cut into long 1/2-inch thick slices
Water, as needed
2 cloves garlic, crushed and finely chopped
1 tablespoon freshly grated ginger
1 medium red chile, finely chopped
7 ounces ground pork
1 tablespoon Shaohsing rice wine or dry sherry
2 tablespoons chile bean sauce, see Cook's Note
7 ounces chicken stock, hot
2 pak choy or 1/2 head Chinese cabbage, halved and sliced lengthwise
1 tablespoon clear rice vinegar or cider vinegar
1 teaspoon toasted sesame oil
2 spring onions, chopped
1 tablespoon cornstarch, blended with 2 tablespoons cold water
Can be found at specialty Asian markets.
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