Take 700g Asian aubergines (long and thin) and cut into large wedges. Set aside.

In a small bowl, mix together 80ml vegetable stock, 2 tsp sugar, and 1 tsp soy sauce. Set aside.

In a second small bowl, mix together 1 ½ tbsp chilli bean paste, 5 garlic cloves, finely chopped, and 2 tsp grated ginger. Set aside.

In a third small bowl, mix together 1 tsp cornstarch with 1 tbs water. Set aside.

Lastly, in a fourth small bowl, mix together 4 spring onions, sliced, with 2 tsp Chinese rice vinegar. 

Fry the aubergine in a large pan/wok set to medium-high heat, in 2 tbsp rapeseed oil till the aubergine is blistered and cooked through.

Add the chilli bean paste mixture, and stir fry until fragrant, about 30 seconds.

Add the vegetable stock mixture, turning the heat down to low, and simmer for 90 seconds.

Add the cornstarch mixture and stir together until the sauce thickens a bit.

Add the spring onions and vinegar and cook for 15 seconds.

Serve over rice.