Spicy Hot Eggplant Sautee Recipe

1 pound eggplant
Vegetable oil (preferably peanut oil)
2 T shredded pork
1 tsp. minced garlic
1/2 tsp. mnced ginger
5 to 7 diced chili pepper
1 T cooking wine
1 tsp. soy sauce
2 T shredded bamboo shoot
10 straw mushrooms
1 T shredded black fungus
1 cup chicken stock
1/2 tsp. vinegar
1 tsp. minced green onion
1 T of a thick mixture of cornstarch and water
1 tsp. glazing oil

Partially peel the skin off the eggplant lenghtwise. Cut the eggplant into finger-size strips. Deep fry in oil until slightly brown. Drain. Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip the ingredients in the wok several times. Add stock, vinegar and green onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil. Flip ingredients to blend in the thicken cornstarch and to spread glazing oil.