Make the sauce by whisking these ingredients together in a bowl:
1/2 cup chicken broth
6 tablespoons of coconut aminos
3 tablespoons of toasted sesame oil
2 tablespoons of fish sause
1.5 teaspoons of tapioca flour
For the stir fry, whisk 2 tablespoons of sesame oil, coconut aminos, and tapioca flour together in a bowl until smooth, then stir in pork. In a separate bowl, combine ginger, garlic, scallions, and 1 teaspoon of sesame oil.
Heat 1 teaspoon of coconut oil in a 12-inch non-stick skillet over high heat. Add half of pork, break up any clumps, and cook without stirring for 1 minute. Stir and continue to cook until lightly browned, about 30 seconds; transfer to a clean bowl. Repeat with 1 teaspoon of coconut oil and the remaining pork; transfer to the bowl.
In the now empty skillet, heat 2 teaspoons of coconut oil over medium-high heat. Add eggplant and cook until softened and lightly browned, about 3 minutes; transfer to a separate bowl. Add remaining 2 teaspoons coconut oil and onion to the now-empty skillet and cook for approximately 3 minutes. Return the eggplant to skillet, reduce the heat to medium, and cook for an additional 2 minutes, or until the vegetables are tender.
Push vegetables to sides of skillet. Add ginger mixture and cook while mashing the mixture into the skillet. Do this for about 1 minute or until the fragrant. Stir the mixture in with the vegetables.
Whisk sauce to recombine and add to the skillet. Cook, stirring constantly until sauce is thickened, about 2 minutes. Stir in cooked pork and any accumulated juices. Off heat, stir in basil.
Transfer to serving platter and sprinkle with sesame seed. Serve and enjoy!