Restaurant style chinese sichuan aubergine & garlic green beans

Ingredients:

For the sichuan aubergine: (serves 2)

2 whole aubergines
4 tbsp olive oil
A few whole peppercorns (szechuan if you can find)
A few dry red chillies
6 cloves of garlic, sliced
1 or 2 red chilli, sliced (I like mine to be very spicy, but if you want yours more mild then I suggest start by adding half to 1 chilli- you can always add more at the end if needed)
4 spring onions, sliced (save a few for the garnish)
1 tbsp Balsamic vinegar as this replicates chinese black vinegar
A few tbsp chicken stock (or water)
3 tsp chilli bean paste (can find in the oriental world food section of big supermarkets)
1 tsp Rice vinegar
1 heaped tsp of sugar (preferably dark brown)
2 tbsp soy sauce
1 tbsp corn flour mixed with some water
Sesame seeds, to garnish

For the garlic green beans

Method:

For the aubergine:

Cut the aubergine into bitesize quarters.
In a wok add the oil. Add the aubergine. In the restaurants they deep fry the aubergine, but I am just shallow frying it to make it healthier. Toss the aubergine in the oil and cook on high heat for a few minutes, stirring often, until soft. You can also deep fry it.
Remove from the pan.
In a wok, add some oil and add the peppercorns, dry red chillies, garlic, chilli and spring onions. Fry for a few seconds until soft.
Add the sauces (vinegars, stock, bean paste, sugar, soy sauce) to this and stir until all mixed. Do not add the cornflour yet.
Return the aubergine to the pan.
Mix well together. Add the cornflour paste. The sauce will become sticky. Taste for seasoning- you may need to add some salt or sugar.
To serve, top with the spring onions and sesame seeds.

For the green beans

Heat up the oil in a wok.
Stir in the garlic and cook for a few seconds.
Add the green beans and stir.
Put a little bit of water in the pan and add a lid on for about 5 minutes to steam the beans on a medium heat.
Add the soy sauce, oyster sauce and sugar. Season.
Sprinkle with sesame seeds to serve.