1 LARGE AUBERGINE, SLICED INTO 4CM BATONS
2 CLOVES GARLIC, FINELY DICED
1 TBSP GINGER, FINELY DICED
1 RED CHILLI, FINELY DICED
1 TBSP CHILLI BEAN PASTE (DOUBANJIANG) – YOU COULD SUBSTITUTE WITH OYSTER SAUCE, FOR A LESS SPICY BUT STILL DELICIOUS END RESULT)
2 SPRING ONIONS, FINELY SLICED
VEGETABLE OIL
2 TSP CORNFLOUR
FOR THE SAUCE:
2 TSP CHINKIANG OR BALSAMIC VINEGAR
1 TSP SUGAR
1 TSP LIGHT SOY SAUCE
2 PINCHES SALT
150ML CHICKEN OR VEGETABLE STOCK
In a small bowl, stir together all of the ingredients for the sauce.
Heat 1 tbsp of oil in a wok over a high heat. Add the aubergine batons and turn occasionally for 2-3 minutes until the batons are slightly charred. Remove from the wok and set aside.
Turn the heat down to medium and add another teaspoon of vegetable oil to the wok. Add the garlic, ginger and chilli and stir fry for a few seconds until fragrant. Add the chilli bean paste and stir fry for a few seconds, then return the aubergine batons to the wok along with the prepared sauce.
Simmer the aubergine in the sauce on a low-medium heat for 2-3 minutes, until the batons have softened slightly but still have some bite. In a small bowl, stir together the cornflour and 2 tbsp of water. Turn the heat down to low then add in the cornflour mixture. Stir to combine with the sauce, the bring the heat back up to medium. Allow the sauce to thicken and bubble for a further minute, then serve immediately with steamed rice.