INGREDIENTS
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3 medium Chinese eggplant, about 1 lb.
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1 1/2 T. chili garlic sauce
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3 T. soy sauce
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2 T. rice vinegar
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1 T. lime juice
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1 T. sugar
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4 T. vegetable oil
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4 oz. ground pork
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4 garlic cloves, minced
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1 T. minced ginger
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1/2 c. chopped scallions