A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauce A cheerful rice bowl fragrant with ginger, garlic and spring onion, and laced with a sprightly chilli bean sauce W ith spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish