2 tablespoons chicken broth
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons Chinese black vinegar
2 teaspoons plum sauce
4 Chinese eggplants (about 1 pound), stems removed
Vegetable oil, for deep-frying
2 teaspoons minced garlic
1 teaspoon minced ginger
4 dried whole chile peppers
2 green onions, cut into 2-inch lengths
1/4 pound ground pork
Chopped cilantro leaves or sliced green onions
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