Step 1

Marinate the pork- mix the pork with , garlic, ginger, white pepper, sugar or sugar alternative (hold for LOW CARB) 1 tsp of light soy sauce, 1 tsp of dark soy sauce and and set aside.

Step 2

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

Step 3

Cut up the eggplant into 2 inch long cubes

Step 4

Put 2 tablespoon of oil in wok. Stir fry the marinated pork for about 2-3 minutes until browned.

Step 5

Saute the eggplant lightly for 2-3 minutes until lightly browned with the pork.

Step 6

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.

Step 7

Garnish with garlic chives or spring onions and enjoy!