-
1
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant.
-
2
Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil.
-
3
When the oil is hot, add the green beans (careful - this will splatter!)
-
4
and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes.
-
5
Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain.
-
6
Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes.
-
7
Remove the eggplant to a shallow bowl and set aside.
-
8
Add the garlic and basil to the skillet and cook for 10 to 15 seconds.
-
9
Add the pork and cook, stirring, until it changes color, 1 to 2 minutes.
-
10
Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well.
-
11
Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes.
-
12
Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil.
-
13
When the sauce has thickened, serve immediately.
