1In a wok or large frying pan, heat 1 tbsp oil on high. Stir-fry pork in 2 batches, 4 to 6 mins each, until golden brown. Transfer to a plate.
2Add remaining oil to wok. Stir-fry eggplant 1 to 2 mins until starting to colour. Transfer to plate with pork.
3In same wok, stir-fry shallots, chilli paste, ginger and garlic 1 min until fragrant.
4Return pork and eggplant to wok with stock, sugar, wine and soy. Bring to boil. Stir in combined water, vinegar and cornflour. Stir-fry 2 to 3 mins until boiling and thickened.
5Scatter with basil leaves and serve with steamed jasmine rice, if desired.
Photo: Bauer/Rob Shaw