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Remove stems from eggplants and cut into bite-sized sections. Optionally, coat with a light dusting of cornstarch to minimize oil absorption.
Heat vegetable oil in a wok to 180°C, then deep fry the eggplant pieces until tender and golden. Drain excess oil and set aside.
Pour out excess oil, reserving about 2 tablespoons in the wok. Add minced pork and stir-fry over medium heat until pale and cooked through.
Lower the heat, add spicy bean paste and stir-fry until the oil is red and fragrant. Add chopped ginger and garlic, sauté until aromatic.
Increase to high heat, add oyster sauce, sugar, and Shaoxing wine. Mix thoroughly. Return fried eggplant to the wok and toss to coat with sauce.
Stir in chopped spring onion and sesame oil. Mix well to combine, then serve immediately.