PREPARATION:

1. In a large saute pan or skillet, heat 1 tablespoon oil over high heat, add the pork and cook, stirring, until it changes colors, 1 to 2 minutes. Remove from wok and set aside.
2. In the same large saute pan or skillet, heat the remaining oil and add the eggplant. Stir-fry until eggplants are lightly browned on all sides, 4 to 5 minutes. Add the garlic and green beans, stir-fry about 2 minutes. Using a slotted spoon, remove the green beans, garlic and the eggplant, and transfer to the plate with the pork.
3. Add the vegetable stock to the skillet and bring to a boil. Dissolve the miso paste into the stock. Add the soy sauce, and beans are tender, 8 to 10 minutes. Add the hoisin sauce and bring mixture up to a boil. When the sauce has slightly thickened, remove from heat and serve immediately.sesame oil and chile garlic paste. Return the pork and vegetables back to the wok, reduce the heat to medium high and cook until the eggplant

   Editor's note: Look for local, organic produce and heritage pork. You could also emit the pork from this recipe, making it vegetarian.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Wok on the Wild Side episode of Emeril Green.