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1
The small purple Asian eggplant is best but the western dark skinned variety (large or baby) can be used be used.
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2
If using the western eggplant you may want to peel the skin since it has a tendency to be quite tough.
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3
These are called mu-er in Chinese.
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4
This is the fungus used in mu shu pork.
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5
Variously known in English as wood ears, tree ears or cloud ears, it is strictly a texture food and has no flavor at all.
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6
They must be soaked for 15 minutes in boiling water before use.
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7
The stem is very tough and must be removed.
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8
Mu-er increase up to four times in size when soaked so a little goes a long way.
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9
Chinese red vinegar is best but unseasoned rice vinegar, or plain or cider vinegar work fine.
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10
Have a bowl handy lined with a sieve.
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11
Heat oil in wok to very hot.
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12
Carefully stir in eggplant and cook, stirring constantly, until half done.
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13
Pour contents into the sieve-lined bowl to drain.
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14
(You may want to press down on it slightly since eggplant soaks up a lot of oil).
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15
The oil can be strained and reserved for other uses.
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16
Reheat the wok with a little more oil and stir fry the garlic, ginger and scallions for about 30 seconds- until they give off a strong aroma.
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17
Add the mu-er, water chestnuts and bamboo; stir fry about a minute.
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18
Stir in the sauce ingredients.
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19
When it begins to boil thicken it slightly by adding a little of the cornstarch mixture at a time.
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20
When it reaches the desired thickness (it takes very little time) stir in the cooked eggplant.
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21
Continue to stir and cook for about a minute.
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22
Stir in a few drops of sesame oil and serve immediately.
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23
Serves 3 or 4 as part of a multicourse Chinese dinner.
