1/2 lb Ground pork
2 tb Soy sauce
1 1/2 lb Eggplant, peeled and cut
Into 1/2 inch squares
1 lg Onion, chopped
1/3 c  Sherry
3 tb Oyster sauce
2 ts Sesame oil
1 ts Sugar
3 tb Peanut oil
10    Cloves fresh garlic, minced
1 tb Chili paste with garlic
1/2 ts Ginger, minced

Mix pork with 1 tbsp soy sauce in small bowl and set aside. Combine
eggplant and onion in another bowl. Mix sherry, oyster sauce, remaining
soy sauce, sesame oil and sugar in small bowl and set aside. Heat wok or
electric skillet until hot; pour in peanut oil and add minced garlic,
chili paste and ginger. Cook for a few seconds, stirring constantly. Add
pork mixture and stir fry, stirring constantly, until pork loses pink
color. Add eggplant and onion mixture. Stir in sauce, adding more sherry
in necessary for liquid to be about halfway up mixture in wok. Cover and
cook on high heat for about 7 minutes. If sauce evaporates before
eggplant is tender, add more sherry as needed. When eggplant is tender,
uncover and cook until most of the remaining sauce has evaporated. Serve
immediately.