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Cut off the ends of the eggplants and cut into ½ inch strips.
Mix soy sauce, stock, sugar, white vinegar and cooking wine and set aside
Heat the wok and add oil. Fry the eggplant strips for about 3 minutes or until cooked. Remove and drain.
Remove the oil from the wok.
Reheat the wok and add 1 T. oil. Stir-fry the ground pork until most of the pink is gone.
Add the following, in order, and stir after each addition: hot bean paste, green onion, ginger and garlic
Return the eggplant to the wok. Add the stock mixture and cook for 1 minute.
Add cornstarch and water to thicken; stir.
Transfer to a serving plate and serve.