Hakka Style Stir Fry Eggplant

This Taiwanese Hakka style stir-fry eggplants (九層塔茄子) with pork and basil it taste better than what I get at the Chinese Restaurant. We enjoyed this dish quite a bit during we dine in a Hakka Restaurant in Neiwan. It was very rich and flavorful. Deep frying the eggplant will help a quick stir and cooking time consume and it keep the skin of the eggplant a bright purple colour.
Ingredients:
3-4cups tea polyphenol grapessed oil, or any cooking oil
400g long eggplant, slice and cut diagonally
3 garlic cloves, chopped coarsely
45g spring onion, sliced lengthwise
150g ground pork
15g asean basil leaves
1 red chili pepper, seeded and chopped coarsely
1 tbsp pickle soy bean
2 tbsp grapeseed oil
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice wine
½ tbsp sugar
1 tbsp sesame oil
2 tbsp water
Preparation:

1. At first combine oyster sauce, soy sauce, wine, sugar, sesame oil, water and stir to dissolve the sugar.

2. Heat oil to medium heat in a deep fryer. Soak or blanch eggplant in oil for 2 minutes.

3. Then drain well and discard the heavy oil.

4. Heat a wok or skillet over medium-high flame. Add the 2 tbsp grapeseed oil or vegetable oil, saute garlic until fragrant, add the ground pork and sir fry until cooked through.

5. Add the spring onions and stir for a few seconds.

6. Then add the pickle soy bean, then give a quick stir.

7. Add the eggplant and basil continue to stir for a few seconds. Pour the sauce mixture into the wok, tossing quickly, until the sauce is absorbed.

8. Stir in chili and season with a little bit of msg if desired, turn off the gas. Transfer to a warmed serving dish and garnish with the fresh basil leaves, if desired. Serve immediately with hot steaming plain rice.