Mix pork with 1 tbsp soy sauce in small bowl and set aside. Combine eggplant and onion in another bowl. Mix sherry, oyster sauce, remaining soy sauce, sesame oil and sugar in small bowl and set aside. Heat wok or electric skillet until hot; pour in peanut oil and add minced garlic, chili paste and ginger. Cook for a few seconds, stirring constantly. Add pork mixture and stir fry, stirring constantly, until pork loses pink color. Add eggplant and onion mixture. Stir in sauce, adding more sherry in necessary for liquid to be about halfway up mixture in wok. Cover and cook on high heat for about 7 minutes. If sauce evaporates before eggplant is tender, add more sherry as needed. When eggplant is tender, uncover and cook until most of the remaining sauce has evaporated. Serve immediately.