Szechuan Spicy Eggplant

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons brown sugar 
• 2 teaspoons chili-garlic paste 
• 3 tablespoons ginger fresh finely chopped
• 4  garlic cloves minced
• 0.3 cup ground pork lean
• 1 pound baby eggplant halved (or small)
• 0.3 cup chicken broth low-sodium
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon mirin sweet ( rice wine)
• 0.3 teaspoon salt 
• 1.5 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
2. Whisk broth and next 5 ingredients (through paste) in a bowl.
3. Heat oil in a large nonstick skillet or wok over medium-high heat.
4. Add garlic and ginger; stir-fry 30 seconds.
5. Add pork; stir-fry 2 minutes, or until pork loses its pink color.
6. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.