Marinate the pork- mix the pork with , garlic, ginger, white pepper, sugar or sugar alternative (hold for LOW CARB) 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce and and set aside.
Make the sauce- in a small bowl mix together 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce and garlic chili sauce and set aside
Cut up the eggplant into 2 inch long cubes
Put 2 tablespoon of oil in wok. Stir fry the marinated pork for about 2-3 minutes until browned.
Saute the eggplant lightly for 2-3 minutes until lightly browned with the pork.
While stirring the wok add the sauce mixture (light soy sauce, dark soy sauce and garlic chili sauce) into the eggplant and pork mixture just until blended. Add a teaspoon of sesame oil and toss, if desired.
Garnish with garlic chives or spring onions and enjoy!
Don't over crowd your wok or you will be steaming instead of stir frying. You can also use a large frying pan instead of a wok.