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Whisk together all the ingredients for the sauce in a jug, then set aside.
Heat a wok over a high heat until smoking and add 1 tablespoon of rapeseed oil. Add the aubergine strips and stir-fry for 4-5 minutes while adding small drops of water to soften the aubergine – about 100ml in total. As the water evaporates, keep adding more.
Once softened, push the aubergines to one side of the wok and add 1 teaspoon of rapeseed oil. Fry the sliced chilli for a few seconds, then season with the Shaohsing rice wine or dry sherry.
Give the sauce a stir, then add to the wok and cook gently, stirring and tossing all the ingredients together until the sauce is heated through and has coated the aubergines – about 2 minutes.
Garnish with the spring onion and toasted sesame seeds and serve immediately.