1 aubergine, halved lengthways and cut into 1cm/Β½in slices
1 red chilli, finely chopped
2 tbsp chilli bean sauce (available from Asian grocers)
2 heads pak choi or Β½ Chinese cabbage, halved and sliced lengthways
2 garlic cloves, finely chopped
1 tbsp grated fresh root ginger
2 spring onions, chopped
200ml/7fl oz hot chicken stock
1 tbsp cornflour, mixed with 2 tbsp cold water
4 tbsp groundnut oil
1 tbsp clear rice vinegar or cider vinegar
1 tsp toasted sesame oil
200g/7oz pork mince
1 tbsp Shaoxing rice wine or dry sherry