Spicy Fish-Aroma Eggplant ("Yue Heung Keh Tsee")

Ingredients:
1 lb eggplants, cut into strips 1/2 inch thick and 1 1/2 inches long, soaked in salt water
1/2 lb ground pork
minced garlic
minced ginger
chopped scallions
1 TBS chili bean sauce ("do ban djan")
salt
sugar
corn starch

Sauce:
1 TBS oyster sauce
1/2 tsp sugar
1/2 tsp salt
1 TBS white vinegar

1. Season pork with salt, sugar and 1 tsp corn starch. Cook in oil in wok for 1 minute, strain and set aside.
2. Strain the eggplant. Lightly fry in wok until tender, strain, and set aside.
3. Heat oil in wok, add ginger, garlic and chili bean sauce, then add pork, eggplant, and sauce mix.
4. Sprinkle with sesame oil, and serve with chopped scallions as garnish.