Sichuan-style yuxiang aubergine

• dehydrated minced soy↗200g 200g
• rapeseed oil↗2 tbsp 2 tbsp
• baby aubergines↗200g (3-4) 200g (3-4)

  trimmed and sliced into quarters lengthways

• toasted whole Sichuan pepper1 tsp 1 tsp
• garlic cloves↗2 2

  finely chopped

• ginger↗2.5cm piece 2.5cm piece

  peeled and finely grated

• red chilli↗1 1

  deseeded and finely chopped

• dark soy sauce↗2 tbsp 2 tbsp
• chilli bean paste↗1 heaped tbsp 1 heaped tbsp
• shaoxing rice wine↗2 tbsp 2 tbsp

  or dry sherry

• spring onions↗2 2

  trimmed and finely sliced, to garnish

• vegetable stock↗200ml 200ml

  cold

• chinkiang black rice vinegar↗2 tbsp 2 tbsp
• tamari↗2 tbsp 2 tbsp

  or low-sodium light soy sauce

• toasted sesame oil↗1 tbsp 1 tbsp
• golden syrup↗1 tbsp

  or agave syrup

• cornflour↗1 tbsp

Step-by-step instructions

1. 1

   Tip the minced soy into a bowl, pour over 400ml hot boiling water from the kettle. Fluff up the grains. Set aside for 5 mins.

2. 2

   Stir all the ingredients for the sauce in a jug. Set aside until needed.

3. 3

   Heat a wok over a high heat until smoking, then add 1 tbsp rapeseed oil. Add the aubergines and cook, stirring, for 5 mins, until browned. As you cook it, keep adding drops of water, up to about 50ml in total. This will create steam to help soften the aubergine (rather than frying it in lots of oil). Repeat this process about three times until the aubergines have softened.

4. 4

   Push the aubergine to the far side of the wok (away from you). Add the remaining 1 tbsp rapeseed oil. Add the Sichuan pepper, garlic, ginger and chilli, and stir for a few seconds, then toss into the aubergines. Push this all to one side of the wok, then add the rehydrated minced soy and stir for 30 seconds. Season with the dark soy sauce, chilli bean paste and shaoxing rice wine or dry sherry. Pour over the sauce from the jug and bring to the bubble, cooking for 1-2 mins on high heat until the sauce thickens. Give it a final mix. Turn off the heat. Sprinkle over the spring onions and serve immediately with jasmine rice.