Spicy stir-fried pork & aubergine

Heat 2 tbsp oil in a large wok or frying pan over a medium-high heat. Add the aubergines and fry for 20-25 minutes, stirring occasionally, until softened and golden all over. Meanwhile, finely slice the salad onions, separating the whites and greens, crush the garlic and finely grate the ginger. In a bowl, mix the gochujang, soy sauce, Shaoxing rice wine and maple syrup with 1 tbsp water.

2 Tip the aubergine onto a plate and return the pan to a high heat with the remaining 1 tbsp oil. Add the salad onion whites, garlic and ginger, and stir-fry for 1 minute until fragrant. Add the pork and fry for 3-4 minutes until there is no pink meat remaining and any excess liquid has bubbled off from the pan.

3 Add the sauce and aubergine to the pan and fry for 2-3 minutes until everything is coated in the sauce. Take off the heat and toss in the Thai basil leaves. Serve on rice, with the salad onion greens sprinkled over.