1-Wash and slice the 2 medium eggplants into sticks or rounds, then rub them with 1 tablespoon heaped cornflour; set aside.

2-Finely chop the 5 cloves garlic, 2.5 cm piece of fresh ginger, and 4 red chillies; set aside. Slice the 1 small spring onion for garnish.

3-In a bowl, mix the sauce: 2½ tablespoons light soy sauce, ½ tablespoon dark soy sauce, 1 teaspoon clear vinegar or rice vinegar, 125 ml water, 1 teaspoon cornflour, and 1½ teaspoons white sugar; set aside.

4-Heat 2 tablespoons of the vegetable or peanut oil in a wok or deep frying pan on medium-high heat. Fry half the eggplant slices for about 3 minutes, flipping occasionally, then remove to a plate. Repeat with another 2 tablespoons oil for the second batch. Alternatively, preheat an air fryer to 200°C (400°F) for 5 minutes, place the eggplant slices in the basket, and fry for 10 12 minutes, flipping halfway.

5-Heat the remaining 2 tablespoons oil in the wok on medium heat, and fry the chopped garlic, ginger, and chillies for 30 seconds.

6-Add the fried eggplants and stir to combine. Pour the sauce around the edge of the wok, stir, and bring to a simmer. Reduce heat to low and simmer for 5 minutes until the eggplants are cooked and the sauce thickens.

7-Transfer to a plate and garnish with the sliced spring onion, a tiny amount of sesame seeds, and a drizzle of sesame oil if desired. Serve immediately.