Step 1: In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sugar, water, and cornstarch until smooth.

Step 2: Heat 2 tablespoons oil in a wok or large skillet over medium-high heat.

Step 3: Add sliced pork and stir-fry for 3–4 minutes until just cooked through. Remove and set aside.

Step 4: Add remaining oil to the pan and add eggplant. Stir-fry until softened and lightly golden.

Step 5: Add garlic and ginger and cook for about 30 seconds until fragrant.

Step 6: Return pork to the pan and stir to combine.

Step 7: Pour in the prepared sauce and stir continuously until the sauce thickens and coats everything evenly.

Step 8: Season with black pepper and remove from heat.