1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C),and deep-fry the eggplant in batches until golden brown (2 to 3 minutes),then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
2. Heat 3 tablespoons of vegetable oil in the wok over a high heat,add pork and stir-fry until it begins to colour (3-5 minutes).
3. Add the spring onion,ginger,garlic and bean paste and stir-fry until fragrant.
4. Deglaze wok with Shaoxing,add soy sauce,sugar and chicken stock,and return eggplant to the wok and simmer until the sauce thickens slightly (3 to 4 minutes).
5. Spoon pork and eggplant onto a serving plate,top with the julienned spring onions and sprinkle with Sichuan pepper.
Serve with myspecial fried rice.