200g/7oz baby aubergines, trimmed and quartered lengthways
1 red chilli, deseeded and finely diced (optional)
1 tbsp chilli bean sauce (also known as doubanjiang or toban djan, avaliable from large supermarkets or Asian-specialist stores)
small handful coriander, stalks finely chopped, leaves separated
2 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled and finely chopped
200g/7oz fresh shiitake mushrooms, sliced
2 spring onions, trimmed and finely diced
freshly cooked jasmine rice
2 pinches of caster sugar
1 tbsp cornflour
2 tbsp rapeseed oil
1 tbsp Chinese black rice vinegar
1 tsp toasted sesame oil
1 tbsp tamari or low sodium light soy sauce
100ml/ 3陆fl oz cold vegetable stock