Serve this dish the next time you cook for someone adverse to vegetables and watch their reaction—we bet they’ll go back for second and third helpings. The sweet, fiery, and tangy taste of the bean sauce, vinegar, and fried eggplant combined with the richness from the pork makes it irresistible.  Feel free to add other vegetables, if you prefer, and substitute chicken or beef for the pork.

Yield: 4 servings

Heat ½ cup of oil in a wok on high. When oil is hot, add pork and stir constantly, until just cooked through, about 4-5 minutes. Remove pork and drain. Add additional oil, if necessary, to fry eggplant. Add eggplant and stir constantly until outside is browned and inside is soft, about 3-4 minutes. Remove eggplant and add to pork. Wipe out all but 1 tablespoon of oil and add bean sauce, garlic, and ginger. Cook for less than 1 minute. Add chicken stock, soy sauce, vinegar, and sugar and cook 1 minute. Add pork and eggplant and stir. Add cornstarch and cook until sauce thickens, about 30 seconds to 1 minute. Add scallions, stir, and serve immediately.