In a small bowl combine the pork and 1 t cold water. Stir in 2 t of the scallions, 1 t of the soy sauce and ginger. Add 1 t cold water and stir until the pork absorbs all of the water.

In a small bowl combine the remaining 3 T of soy sauce and 1/4 c cold water.

Heat a 14″ flat bottomed wok or 12″ stainless skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl in 1 t of oil and add the pork mixture, using a metal spatula to break up the pork. Stir fry 30 seconds or until the pork is opaque, but slightly rare. Transfer the pork to a plate.

Swirl in the remaining 1/4 c oil and heat for a few seconds or until hot, but not smoking. Carefully add 1 T of the chopped garlic and stir fry 10 seconds, or until the garlic is fragrant. Add the eggplant and stir fry 2 minutes, or until the eggplant flesh has changed color and has absorbed all the oil.

Swirl the rice wine into the wok, immediately cover the wok, reduce heat to medium, and cook for 30 seconds. Uncover the wok and sprinkle on the sugar.

Swirl the soy sauce-water mixture into the wok, increase the heat to high and stir fry one minute. Return the pork to wok. Cover and cook 2 minutes or until almost all the liquid has been absorbed by the eggplant and the eggplant is just tender when pierced with  a knife. Uncover, and stir fry 15 seconds.

Stir in the remaining 2 smashed garlic cloves. Cover, remove the wok from the heat and set aside for 1 minute or until the pork is just cooked through. Remove the garlic cloves for serving if you like and sprinkle on the remaining 1/4 c of scallions. Serve warm, room temperature or even cold.