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1
Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
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2
Quarter each unpeeled oriental eggplant lengthwise.
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3
Place strips together and cut crosswise into 1/2-inch pieces.
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4
(If using large globe eggplants, peel and cut into 1/2-inch squares.).
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5
Transfer to medium bowl;blend in onion.
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6
Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
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7
Heat wok until very hot.
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8
Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
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9
Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
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10
Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
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11
Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
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12
If wok becomes dry during cooking, add small amount of sherry or chicken stock.
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13
Continue cooking,uncovered, until most of sauce evaporates.
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14
Taste and adjust seasoning.
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15
Turn into serving dish and serve immediately.
