Heat a wok over a high heat until it starts to smoke and then pour in half the groundnut oil. Add the aubergine pieces and stir-fry for about 5 minutes or until browned, adding a dash of water now and then to soften the aubergine. Once it is cooked, transfer to a plate.
Reheat the wok and add the remaining groundnut oil. Add the garlic, ginger, chilli and Sichuan peppercorns and stirfry for a few seconds, then add the pork, breaking it up in the wok with a wooden spoon. As the pork starts to turn brown, add the rice wine or dry sherry and cook for 2 minutes.
Pour in the sauce ingredients and bring to the boil. Reduce the heat, then add the spring onions and cook for just under a minute or until softened. Season further, to taste, with salt and pepper and serve immediately with jasmine or brown rice.
Ching's Fast Food is published by HarperCollins, priced £20.