Ingredients
1 Eggplant (12 oz/375g), unpeeled
1 tsp (5 mL) Salt
Half Pkg (1 lb/500 g pkg) firm tofu
2 tbsp (25 mL) Vegetable oil
1/2 tsp (2 mL) Hot pepper flakes
 8 oz (250 g) Lean ground beef or pork
3 Cloves garlic, minced
1 tsp (5 mL) Minced gingerroot
1/4 tsp (1 mL) Pepper
2 tbsp (25 mL) Dry sherry (optional)
2 tbsp (25 mL) Soy sauce
1/2 tsp (2 mL) Granulated sugar
1 cup (250 mL) Chicken stock
2 tsp (10 mL) Cornstarch
2 Green onions, chopped
1 tsp (5 mL) Sesame oil
 
Preparation
1. Cut eggplant into 1/2-inch (1 cm) cubes. In bowl, toss eggplant with salt; let stand for 15 minutes. Rinse thoroughly under cold running water; drain in colander, pressing lightly.

2. Meanwhile, cut tofu into 1/2-inch (1 cm) cubes; set aside. In wok or large skillet, heat vegetable oil over high heat; add hot pepper flakes. Add beef, garlic, ginger and pepper; stir-fry for 4 minutes or until beef is lightly browned.

3. Add sherry (if using); cook for 1 minute. Add soy sauce and granulated sugar; cook for 1 minute. Add eggplant; stir-fry for 2 minutes. Add tofu and stock; cook, stirring gently to keep tofu in cubes, for about 3 minutes or until eggplant is tender.

4. Mix cornstarch with 1 tbsp (15 mL) water; stir into sauce. Add green onions; cook for 1 minute. Stir in sesame oil.

Tip: For lovers of spicy food, use chili oil instead of the sesame oil.