From: Jeremy Pang - Simple Family Feasts

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½ teaspoon salt

1 tablespoon cornflour

2 Chinese long aubergines (or 1 large aubergine), diagonally sliced into 4-5cm (1½-2 inch) lengths

½ thumb-sized piece of ginger, peeled and cut into matchsticks

4 garlic cloves, finely chopped

100ml (3⅓fl oz) vegetable stock

Vegetable oil

2 tablespoons mushroom vegetarian stir-fry sauce (or oyster sauce)

1½ tablespoons Shaoxing rice wine (or dry sherry)

1 tablespoon light soy sauce

½ teaspoon sugar

Dash of dark soy sauce

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1. Massage the salt and cornflour into the aubergine pieces.

2. Mix the sauce ingredients together in a small bowl.

3. Build Your Wok Clock: Start at 12 o'clock with the aubergine pieces, followed by the ginger and garlic, then the sauce and lastly the vegetable stock.

4. Heat 2 tablespoons of vegetable oil in a large frying pan or wok to a medium heat. Add the aubergine pieces, spacing them out in the pan and mopping up a little of the oil with each piece, then turn them over straight away so that they absorb as little oil as possible. Fry for about 4-5 minutes on each side until lightly charred – you may need to do this in batches to ensure every piece is browned well on both sides.

5. Push the aubergine aside to make enough space in the pan for the ginger and garlic, adding another ½ tablespoon of vegetable oil if needed, and stir-fry the ginger and garlic for 30 seconds. Fold together with the aubergine, returning any other batches to the pan. Stir-fry for 1-2 minutes.

6. Increase the heat to high, and once smoking hot, pour in the sauce, bring it to a vigorous boil and boil for 1-2 minutes to caramelize well. Then pour in the vegetable stock, reduce the heat to medium-low and simmer for 8-10 minutes to cook the aubergine through gently and allow the sauce to reduce to a smooth, glossy consistency.