1-For the first step, mix up your sauce in a jug. Combine 1 1/2 tsp cornflour with 1 tbsp light soy sauce until it’s smooth and lump-free, then stir in the rest: 1/2 tsp dark soy sauce, 1 1/2 tbsp sugar, 1 tsp honey, 3 1/2 tsp black vinegar, and 1/2 cup water. Set it aside and feel that sense of accomplishment it’s that simple! Next, tackle the eggplant: you can choose the fry method or no-fry method based on your preference.

2-If you’re going for the fry method, heat 1 cup vegetable oil in a wok to 180°C/350°F and fry the eggplant batons in batches for about 4 minutes until they’re soft and lightly browned. Drain them on paper towels and keep just 2 tablespoons of oil in the wok. For a healthier twist, use the no-fry method: heat 2 tablespoons oil in a non-stick pan, brown the eggplant on each side for 1.5 minutes, add 1/3 cup water, cover, and steam for 2 minutes until soft. Once done, set it aside and get ready for the fun part!

3-Now, stir-fry the 100g pork mince in the wok with the remaining oil over high heat for 1-2 minutes until it’s no longer pink. Add in 1 tbsp finely minced ginger, 1 1/2 tbsp finely minced garlic, and the white/pale green parts of 1 green onion, stirring for 30 seconds to release those aromatic vibes. Then, mix in 1 tsp pickled red chilli and 1 tbsp spicy broad bean paste, cooking for another minute to build that signature Sichuan heat.

4-Finally, add the cooked eggplant back to the wok, pour in half the sauce, and stir gently for 30-45 seconds until it thickens. Add the rest of the sauce and keep stirring for 45 seconds to 1 minute until it’s glossy and coats everything perfectly. Remove from heat, transfer to a bowl, garnish with the dark green parts of the green onion, and serve with steamed white rice. For more pasta-based ideas that complement this style, try our zesty lemon shrimp pasta recipe to mix things up!