Set a wok
over a high heat, and add 4 tablespoons groundnut oil. Fry the eggplant slices with just a splash of water, being careful of the splatter, until softened and golden on the outside. Transfer to a plate, and set aside.
Wipe down the wok, reheat, and add the remaining 2 tablespoons groundnut oil. Stir-fry the garlic, ginger
, and chile
for a few seconds, and then add the ground pork. Stir-fry
for 1 minute, and then pour in the rice wine
or sherry. Cook until the meat has browned, and then add the chile bean sauce
, and stock. Return the eggplant slices to the wok, along with the pak choy.
Season the dish with the vinegar, and sesame oil, and bring everything to a boil. Stir in the chopped spring onions. Add the blended cornstarch slurry
, and stir to thicken the sauce. Serve immediately.