How to make it
Add the Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Chili Bean Sauce (Toban Djan), granulated sugar, half of the Shaoxing wine, and fish sauce to a bowl. Mix to combine.
Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add in the eggplant and sear until brown on all sides and soft in the center, about 5 minutes. Remove the eggplant from the wok.
Pour the remaining tablespoon of vegetable oil into the wok. Heat over medium heat. Add in the ground pork and use a spatula to crumble it into pieces. When the pork has browned, mix in the Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, and dried chilies.
Increase the heat to high and add in the eggplant, prepared sauce mix, remaining half of Shaoxing wine, and the white parts of the green onion. Stir fry for 2 minutes until everything is combined then mix in the green parts of the green onion. Cook for another 30 seconds then remove the wok from heat. Enjoy!