Heat a drop of the oil in a non-stick
wok or large frying pan. Cook the mince,
breaking it up with a wooden spoon, for
about 10 mins, or until cooked through.
Remove with a slotted spoon and set aside.
Heat the remaining oil in the pan and
fry the aubergine for about 10 mins, until
tender and cooked through. Add half the
chilli, the garlic and mushrooms, then
cook for a further few mins. Return the
mince to the pan and add most of the
spring onions, the oyster sauce, sugar
and 200ml water. Bubble for a few mins,
then serve immediately with boiled rice
and the remaining chilli and spring onions
scattered on top.