7g Sichuan peppercorns

3g sea salt

2 finely sliced shallots

juice half lemon

3g sugar

1 aubergine, cut into 20mm cubes

30ml chilli sauce (sriracha)

30ml soy

15ml rice vinegar

3 finely sliced spring onions

100g finely shredded oyster mushrooms

2 cloves sliced garlic

1 finely chopped red chilli

serve with jasmine rice


1. Dry fry the salt and peppercorns in a wok until fragrant, then grind to a fine powder

2. Mix the shallots with lemon, sugar and salt

3. Deep fry the aubergine at 180°c for 3-4 minutes, drain and season

4. Add the aubergines to the shallots along with the chilli sauce, soy, vinegar

5. Stir fry the spring onion and mushrooms for 2 minutes

6. Add the aubergine mix and stir fry for 2-3 mins

7. Serve with rice

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