Sichuan Eggplant

Ingredients

• 1 1/2 lbeggplant, quartered lengthwise and cut into large batons; Asian or Japanese eggplant preferred
• 2 tbsppeanut oil, plus more if needed
• 1/4 cupchicken stock
• 2 tspsugar
• 1/2 tspsoy sauce
• 1 1/2 tbspchili bean paste, not black bean paste or chili-garlic paste
• 2 tspsichuan peppercorns, lightly crushed
• 2 tspginger, grated or minced
• 5 clovegarlic, minced
• 1 tspcornstarch, mixed with 1 tbsp water to form a slurry
• 2 tspapple cider vinegar
• 4scallions, chopped
• fresh cilantro, to garnish

Method

1. 1

   Prepare all components before cooking: (a) mix chicken stock, sugar and soy sauce in a bowl; (b) mix chili bean paste, garlic, ginger and Sichuan peppercorns in a second bowl; (c) mix cornstarch with 1 tbsp water in a third bowl; (d) mix scallions and vinegar in a fourth bowl.

2. 2

   Heat the oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and stir-fry, allowing it to sit for a few seconds each time before moving, to brown and blister all over. Add a little more oil if the eggplant absorbs it all.

3. 3

   Add the chili bean paste mixture and stir-fry for about 30 seconds until fragrant.

4. 4

   Add the chicken stock mixture, reduce heat to medium-low and simmer for 90 seconds.

5. 5

   Add the cornstarch slurry and stir until the sauce thickens slightly.

6. 6

   Add the scallion and vinegar mixture and cook for 15 seconds.

7. 7

   Garnish with fresh cilantro and serve immediately with rice.