Heat a wok and fry aubergine slices in 2 tablespoons of oil with water until golden-brown.
Set aubergines aside, clean wok, and heat remaining oil until smoking.
Stir-fry garlic, ginger, and chilli, then add pork mince and brown for one minute.
Add rice wine, cook for 4 minutes, then stir in chilli bean sauce and chicken stock.
Return aubergines to wok, add pak choi, and season with vinegar and sesame oil.
Bring to a boil, cook until pork is done, then stir in spring onions.
Add cornflour paste and stir until the sauce thickens.
Spoon into a bowl and serve immediately.