Sichuan style yuxiang aubergine

Ingredients

• 200g dehydrated minced soy
• 2 tbsp rapeseed oil
• 200g (3-4) baby aubergines, trimmed and sliced into quarters lengthways
• 1 tsp toasted whole Sichuan pepper
• 2 garlic cloves, finely chopped
• 2.5cm piece ginger, peeled and finely grated
• 1 red chilli, deseeded and finely chopped
• 2 tbsp dark soy sauce
• 1 heaped tbsp chilli bean paste
• 2 tbsp shaoxing rice wine or dry sherry
• 2 spring onions, trimmed and finely sliced, to garnish
• 200ml vegetable stock , cold
• 2 tbsp chinkiang black rice vinegar
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp golden syrup or agave syrup
• 1 tbsp cornflour

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