Sichuan Eggplant

Instructions

1. 1

   Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.

2. 2

   In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.

3. 3

   In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.

4. 4

   In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.

5. 5

   Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.

6. 6

   Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister.

7. 7

   Add the chili bean paste, garlic, ginger, and sichuan peppercorns mixture and sauté until fragrant, about 30 seconds.

8. 8

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

9. 9

   Add the cornstarch mixture and stir together until the sauce thickens a bit.

10. 10

    Add the scallions and vinegar and cook for 15 seconds.

11. 11

    Garnish with cilantro and serve.