By Measure
1/2 pound Ground Pork
1 1/2 lb Eggplant, 3/4-inch diced
1/2 cup Yellow Onion, diced
1 tablespoon Rice Wine
1 tablespoon Soy Sauce
1/2 tablespoon Bean Paste
1/2 tablespoon Sriracha
2 cloves Garlic, minced
1 teaspoon Grated Ginger
1/4 teaspoon Salt
3/4 tablespoon Sugar
1/2 cup Chicken Stock
2 teaspoon Cornstarch
2 tablespoon Water
1 teaspoon Sesame Oil
2 teaspoon Sesame Seeds, toasted
2 Scallions, julienned
Salt and Pepper To Taste
Oil For Sauteing