Szechuan Pork and Eggplant
In a bowl, mix the pork with shoyu and the sherry.
In a separate bowl, combine the sugar, chicken broth, apple cider and cornstarch.
In a gallon sized bowl, combine ½ cup salt with 2 quarts water. Add the eggplant and soak for 20 minutes. Remove from the water and dry.
In a wok, heat the vegetable oil until smoking.
Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes.
Remove the cooked pork and wipe out the wok. Reheat with the remaining 2 tablespoons of oil on high heat.
Add the eggplant and stir-fry until it begins to soften, about 3 minutes and the skin is lightly charred. Add in the cooked pork mixture and combine.
Stir in the broth/cornstarch mix (making sure the cornstarch is evenly mixed in), and remove from heat once the broth thicken and is a shiny glaze. Plate and garnish with the toasted sesame seeds and scallions and serve.
Note: Oyster sauce can be used as a finishing sauce if desired along with a drizzle of sesame oil.