This recipe has been adapted from one that my daughter cooks in her school’s kitchen garden program. It’s a delicious vegetarian meal with a spicy kick from the Sichuan chilli bean paste. Add some mince pork or other vegetables for a variation.

4 small Lebanese eggplants (300g)

3 tbsp peanut oil

1 tbsp minced ginger

2 cloves garlic, minced

2 stalks spring onion, sliced on an angle

1 tbsp Sichuan chilli bean paste

½ cup vegetable or chicken stock

2 tbsp light soy sauce

2 tsp cornflour mixed in a little cold water

100g bean thread vermicelli noodles, soaked for 7 minutes in boiling water

Cut eggplant in half lengthwise, then slice into 1.5 cm pieces.

Heat oil in wok and stir fry eggplant until golden.

Add ginger, garlic, spring onion and chilli bean paste and stir fry for 30 seconds until fragrant.

Mix chicken stock with soy and add to wok with cornflour mixture.

Cook for about 1 minute to thicken the sauce.

Add noodles and toss together.

Serve immediately.

Serves 2.