Cantonese Eggplant Casserole

Ingredients

• 4 ounces pork or chicken, thinly sliced
• 2 tablespoons cornstarch plus ½ teaspoon
• 1 1/2 pounds eggplant
• 1 1/2 cups canola oil for frying, plus 1 tablespoon
• 3 slices ginger minced
• 4 cloves garlic smashed and chopped
• 2 scallions green parts and white parts separated and chopped
• 1 ounce salted fish Chinese, deboned and minced, may substitute anchovy fillets
• 1 teaspoon sugar
• 1 teaspoon chinese black vinegar look for the yellow bottle labeled, "Chinkiang Vinegar"
• 1 teaspoon dark soy sauce
• 4 teaspoons light soy sauce
• 3/4 cup water depending on how hot your stove can get

Nutrition

• Calories : 860 calories
• Carbohydrate : 17 grams
• Cholesterol : 30 milligrams
• Fat : 84 grams
• Fiber : 6 grams
• Protein : 13 grams
• SaturatedFat : 6 grams
• Sodium : 890 milligrams
• Sugar : 5 grams