3 aubergines, peeled, cut into 2cm/1in slices
75ml/3fl oz groundnut oil
5cm/2in ginger, peeled, cut into matchsticks
3 garlic cloves, peeled, sliced
50g/1¾oz soft brown sugar
125ml/4½fl oz Chinese rice wine
125ml/4½fl oz water
25ml/1fl oz black rice vinegar (available in Asian grocers)
50ml/1¾fl oz light soy sauce
1 red birds'-eye chilli, chopped
Heat the groundnut oil in a wok over a high heat. Stir-fry the ginger, garlic and aubergine slices for 3-4 minutes, or until softened.
Add the sugar and cook for a further 30 seconds. Stir in the rice wine, water, vinegar, soy sauce and chilli and cook for a further 3-4 minutes, or until the aubergines are tender.
Meanwhile, for the dipping sauce, mix the dipping suace ingredients together in a small bowl.
To serve, spoon the aubergines into each of 6 serving bowls. Sprinkle over the Sizchuan peppercorns, chopped chilli and spring onions and serve the dipping sauce alongside.
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