2 tbsp sambal oelek
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sake
1 tbsp sugar
7 Tbsp peanut oil
3 small, narrow aubergine (Japanese if you can find them), quartered vertically and cut into chaos chunks
large green tomato, cut into chunks
2 tbsp garlic, minced
2 tbsp ginger, minced
1 large red bell pepper, diced
1/2-3/4 lb ground veal
Mix the sambal oelek, soy sauce, vinegar, sake and sugar together until the sugar is completely dissolved. Set aside.
Toss the chunks of aubergine and tomato together, then fry half of them in 3 tbsp of the peanut oil until brown. Remove the browned vegetables to a bowl and fry the other half of the aubergine and tomato in another 3 tbsp of peanut oil. Remove this last batch to the bowl, add the remaining tablespoon of oil and fry the garlic, ginger and pepper until the pepper is just tender. Add the veal and saute with the aromatics until just done.
Pour in the sambal oelek mixture, cover and simmer for 6-8 minutes.