3 large aubergines
2-3 tbsp vegetable oil, plus extra for frying, if needed
5 spring onions, finely chopped, whites and green parts separated
3 garlic cloves, minced
1 tsp grated ginger
2 tbsp soya bean sauce rice or noodles, to serve (optional)
1 Cut the aubergines into roughly 3 x12cm lengths. Place a wok over a medium-high heat and drizzle in 2 tbsp oil. Once hot, add the aubergine slices and fry until golden brown on all sides (do this in batches if needed), for 2-4 mins, then remove to a plate.
2 Pour a little more oil into the wok if needed, and add the spring onion whites, garlic and ginger. After 30 seconds, add the soya bean sauce and mix well, then add the aubergines. Continue to cook for 5 mins, stirring gently and ensuring the aubergines are well dressed with the sauce, then add the spring onion greens. After 1 min, add a splash of water, stir and cook for a further minute, then turn off the heat. Serve with rice or noodles, if you like.