In a bowl, mix the ground pork with 1 tablespoon of the soy sauce and the rice wine or sherry.
In a wok or large skillet with a lid, heat the vegetable oil over high heat until smoking. Add the chili-bean sauce, garlic, ginger and a pinch of salt and cook until fragrant, about 20 seconds.
Add the pork and stir-fry until browned, 2 to 3 minutes. Add the eggplant and stir-fry until it begins to soften, about 3 minutes. Add the sugar and remaining soy sauce and cook, stirring, for about 30 seconds.
Stir in the chicken broth, cover and cook over moderate heat until the eggplant is tender, about 10 minutes. Add the balsamic vinegar.
In a small bowl, make a slurry mixing the cornstarch and water. Add to wok. Stir until the sauce thickens, about 15 seconds.
Drizzle the sesame oil over the eggplant and transfer to a serving platter. Garnish with toasted sesame seeds and chopped scallions. Serve.
* Chili-bean sauce is available in the Asian foods aisle of most grocery stores.
2 Tbsp. (1 Tbsp. and 1 Tbsp.) soy sauce, divided
1 Tbsp. rice wine or dry sherry
2 Tbsp. vegetable oil
1 Tbsp. chili-bean sauce*
2 to 3 cloves garlic, minced
1 tsp. ginger, minced
Salt
1 lb. Japanese eggplant, cut in ¾-inch cubes
1 Tbsp. sugar
½ cup chicken broth
1 Tbsp. balsamic vinegar
2 tsp. cornstarch
2 Tbsp. water
1 tsp. sesame oil
Toasted sesame seeds, for garnish
Chopped scallions, for garnish
This article appears in August 2013.