- Prick the aubergine all over with a knife and pop into a microwave-proof bowl. Cover with cling film and microwave for 4-6 minutes until super soft. Alternatively, steam them for 30-40 minutes in a steamer. Leave to cool for a few minutes, peel and finely chop the flesh. Pop into a bowl and set to one side. Drain off any excess liquid before cooking.
- Heat the oil in a wok over a high heat and add the spring onions, the garlic and Sichuan pepper and stir fry for 10 seconds until fragrant. Add the beef and stir fry for 5-6 minutes until a little crispy.
- Add the aubergines, Sichuan style stir-fry sauce, soy sauce and vinegar stir-fry for 1-2 minutes until everything is coasted in the sauce. Chuck in the spinach and stir-fry for 1-2 minutes until wilted.
- Spoon the beef over the rice, garnish with peanuts and coriander and serve with sriracha and soy sauce.
2 aubergines (550g total)
1 tbsp ground nut oil
4 spring onions, finely chopped
3 cloves garlic, finely chopped
3 dried red chillies, deseeded and finely sliced (or 1 fresh red chilli)
1 tsp Sichuan pepper corns, lightly crushed
500g beef mince – use 15-20% fat
3 tbsp Sichuan Style Stir-Fry Sauce
2 tbsp light soy sauce
1 tbsp white wine vinegar
Cooked rice to serve
25g toasted peanuts
A large handful of coriander leaves
Sriracha and dark soy to serve