Chinese Eggplant Recipe with Garlic Sauce (Yu Xiang Eggplant)

Steam the eggplant for 15 minutes until tender but not mushy.
Mix all the SAUCE ingredients in a small bowl and set aside.
In a separate bowl, prepare the cornstarch slurry by stirring together cornstarch and water. Set aside.
Heat a wok or skillet over medium-high heat. Add a tablespoon of oil.
Turn the heat down to medium and add the garlic. Stir continuously until the garlic begins to change color. Be careful not to burn the garlic.
Add ground pork. Use your spatula to break up the pork as it browns. Turn up the heat if needed.
Once the pork is browned, add scallions and give it a quick toss.
Pour in the sauce and give it a good mix. Turn the heat to high and allow it to come to a boil.
Add the steamed eggplant. Give it a toss to completely coat in sauce while being careful not to break up the eggplant.
Allow it to simmer for about a minute, stirring occasionally. If the liquid in your sauce evaporates too much, add a bit of water, a tablespoon at a time.
Turn the heat down to medium-high and thicken the sauce with cornstarch slurry. Give the slurry a good stir and work out any lumps. Carefully stir half of the slurry into the sauce and let it return to a boil. Repeat until you reach your desired consistency.