Remove the cooked pork … Stir to ensure everything is well mixed and then leave to cook on medium high heat … Once the pork begins to turn white in colour, add in the chopped ginger, cooked eggplant and blended sauce. If using Asian eggplants, peel and slice into 1/4 slices. Set eggplant … Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes. Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. In a wok, heat the vegetable oil until smoking. Remove from the water and dry. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Heat the vegetable oil in a non-stick wok or large skillet. Add the eggplant and soak for 20 minutes.