Mix the sauce ingredients and set aside. Cut the aubergine in half and then half again and cut into about 2-inch chunks. Soak them in the water while you are preparing other things to prevent oxidation (browning)
In a wok/skillet, add in about 2 Tbsp of oil. When the oil is hot enough, add in the aubergine and stir fry until they are rather soft and golden brown. Dish out and put on a plate
Add about 1 Tbsp of oil into the same wok/skillet. Heat the oil again. Add in ginger, red chili and garlic and stir-fry for about 10-15 seconds until fragrant. Add in the chili bean sauce and stir-fry until fragrant. Pour in the sauce mixture and cook for about 1 minute, have a taste and add more sugar or soy sauce if needed.
Add the fried aubergine and pour in 1/2 cup of chicken stock. Bring to a boil, then lower the heat to let them simmer gently until the aubergine is completely soft and cooked through and the liquid has reduced by two-third
Give the cornstarch mixture a stir and pour into the wok/skillet to thicken the sauce. Turn off the heat. Sprinkle the chopped spring onion. Dish out to serving platter and serve immediately with rice and other dishes