Sichuan Thai Eggplant

Combine the sauce ingredients in a bowl. Roll cut the eggplants.

In a wok, heat the oil for deep frying to 375 degrees F. Deep fry the eggplant until golden brown, about 2 minutes. Remove and drain on paper towels.

Remove all but 2 tablespoons of oil from the wok. Place over high heat until hot. Add the garlic and cook, stirring until fragrant, about 10 seconds.

Add the pork, cook stirring until the pork is browned and crumbly, about 1.5 minutes. Add the eggplant, green onions, and sauce, then bring to a boil. Reduce the heat to medium, cover and cook until the eggplant is tender, 5 to 6 minutes.

Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Stir in the basil.