Sichuan Eggplant

Ingredients

• 1.5 lbs asian eggplant (long and skinny)
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.3 cup chicken stock see for vegetarian (substitute vegetable stock )
• 2 teaspoons sugar 
• 0.5 teaspoon soya sauce 
• 0.5 tablespoons chili bean paste 
• 1 teaspoons sichuan peppercorns crushed (optional, but inauthentic without)
• 2 teaspoons ginger freshly grated
• 5  garlic cloves minced
• 1 teaspoon cornstarch 
• 2 teaspoons apple cider vinegar 
• 4  scallions roughly chopped

Equipment

• bowl
• frying pan
• wok

Directions

1. Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.
2. In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
3. In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
4. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
5. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
6. Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
7. 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. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
8. Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté until fragrant, about 30 seconds.
9. Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds.
10. Add the cornstarch mixture and stir together until the sauce thickens a bit.
11. Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit.
12. Garnish with cilantro and serve.