Dont be scared off by the ingredient list. Its not that bad.
1 lb pork loin cut into 1/2 cubes
3 small chinese eggplants or 1 large one
1 lb green beans
2 tbsp soy sauce
2 tbsp corn starch
1 tbsp chinese rice wine
2 Tbsp minced ginger
4 Tbsp Chinese black bean with garlic sauce (availble in chinese markets or in larger grocery stores)
8 Tbsp soy sauce
4 Tbsp sugar
4 Tbsp chinese rice wine
1 Tbsp Sriracha sauce (Thai hot sauce available the same place as the black bean with garlic sauce)
2 cups low sodium chicken broth or water (i use a 14 1/2 oz can of swansons)
Mix the marinade together and toss with the pork. set aside.
peel the eggplant. cut lengthwise into quarters then it crosswise into 2″ long fingers.
place eggplant into a colander and toss with 1/2 tsp of salt. set aside to drain for 20 minutes. the salt will draw any bitter juices out. after 20 minutes toss into a paper towel to absorb any extra moissture. this will also get rid of the salt
While the meat is marinading and the eggplant is draining make the sauce.
mix the sauce ingredients together ans stir to mix well.
in a separate small bow mix 2 tbsp corn starch with 1/4 cup of water to make a slurry. this will be used to thicken the sauce later.
heat 2 Tbsp vegetable oil in a wok or large fry pan until hot
stir fry the pork until it is lightly browned. remove to the same bowl it came from
pour the eggplant and the beans into the wok and stir fry 3 minutes.
add the sauce and bring to a boil,turn down heat and simmer 3 minutes.
add the pork back and simmer 5 minutes.
add the cornstarch/water mixture and brink back to a boil until the sauce thickens.(1 or 2 minutes) serve over rice