Cut aubergines in half lengthways, then cut each half into 3-4 long wedges. Heat 1tbsp of sesame oil in large frying pan/wok until hot. Fry aubergine wedges in batches until golden, adding further 1tbsp pf oil when needed. Remove from pan and set aside.
Heat remaining oil and fry garlic, ginger and spring onions until golden and aromatic. Add rice wine, soy sauce, fish sauce and stock.
Return aubergine to pan, cover with lid and cook for 20mins until aubergine is tender and 'gives'. Drizzle over honey, turn to combine and remove from heat. Meanwhile, plunge beansprouts in pan of boiling water and cook for 2mins. Drain well and toss with chillies and coriander to combine. Spoon aubergine into bowls and top with beansprout salad.