Suan La Qie Zi (sour and spicy eggplant)

1 tbls soy sauce
1 tbls black rice vinegar
1 tbls rice wine
1 tsp sugar
1 tbls water
2 tsp cornflour
2 Asian eggplants, roll cut
3 long red chillies, sliced
2 cloves garlic, chopped
1 tbls ginger, chopped
2 spring onions, sliced
1 tbls chilli bean paste

Combine first 6 ingredients together – set aside.
Heat 2-3 tbls oil and fry eggplant until soft – push aside.
Add chilli, garlic, ginger and spring onion whites –
stir until fragrant.
Add chilli bean paste, stir 1 minute then mix in eggplants.
Add sauce mix, stir until well combined. Add spring onion greens to serve.

Inspired by vegetarian canteen at Baoguang Si, Chengdu – Sichuan