Prepare Peanut Sauce; set aside.
In a medium saucepan over medium-high heat, bring 2 cups of salted water to a boil; add rice. Cover, reduce heat to low, and cook for 20 minutes (do not open lid). Remove from heat. Learn How To Cook Perfect White Rice.
While rice is cooking, peel and finely chop eggplant; set 2 cups aside for recipe (save remaining eggplant for another recipe).
In a small bowl, combine cornstarch and chicken broth; stir until well blended. Add soy sauce and ginger; set aside.
In a large frying pan over medium-high heat, cook and stir ground pork until crumbly and well browned; drain off fat. Add the cornstarch mixture; stir until boiling. Mix in chopped eggplant and cook 10 minutes or until eggplant is soft; season with salt and pepper. Remove from heat.
To serve, transfer cooked rice to a serving platter. Pour pork mixture over the rice and sprinkle with green onions. Serve with Peanut Sauce.
Makes 6 servings.
Peanut Sauce Recipe:
1/4 cup creamy peanut butter
3 tablespoons chicken broth
1/2 teaspoon sesame oil
2 tablespoons berry jelly (your favorite)
2 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon freshly-grated ginger
1/8 teaspoon dried crushed chile peppers
In a small saucepan over low heat, combine peanut butter, chicken broth, sesame oil, berry jelly, rice vinegar, soy sauce, ginger, and chile peppers; heat until well mixed. Remove from heat and let cool.