Sichuan-style yusiang aubergine recipe | Good Food

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