Szechwan Eggplant with Pork
- 2 teaspoons vegetable oil
- 1 pound eggplant , cut into 21/2-inch by 1/2-inch strips
- 1/4 pound pork loin, cut into 1-inch by 1/14-inch strips
- 3 tablespoons soy sauce
- 2 teaspoons ginger root, minced
- 2 teaspoons garlic, minced
- 2 teaspoons granulated sugar
- 2 teaspoons white vinegar
- 3 large Hawaiian red peppers, seeded and minced