Ingredients
- Asian Eggplants (1.5 pounds, sliced)
- Peanut Oil (2 tablespoons)
- Chicken Stock (1/4 cup)
- Sugar (2 teaspoons)
- Soy Sauce (1/2 teaspoon)
- Chili Bean Paste (1 ½ tablespoons)
- Sichuan Peppercorns (2 teaspoons)
- Ginger (2 teaspoons, minced)
- Garlic (5 cloves, minced)
- Cornstarch (1 teaspoon)
- Apple Cider Vinegar (2 teaspoons)
- Scallions (4, chopped)
- Cilantro (to garnish)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Steps
- Prepare the eggplant by cutting it lengthwise into quarters and then into large batons. Set aside.
- In a small bowl, combine chicken stock, sugar, and soy sauce; set aside.
- In another bowl, mix chili bean paste, garlic, ginger, and Sichuan peppercorns; set aside.
- In a third bowl, prepare a cornstarch slurry by mixing cornstarch with a tablespoon of water; set aside.
- In a fourth bowl, combine scallions and apple cider vinegar; set aside.
- Heat peanut oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and sauté until browned and blistered, adding more oil if necessary.
- Stir in the chili mixture (from step 3) and sauté until fragrant, about 30 seconds.
- Pour in the chicken stock mixture (from step 2) and reduce heat to medium-low. Simmer for 90 seconds.
- Add the cornstarch slurry (from step 4) and stir until the sauce slightly thickens.
- Finally, add the scallion and vinegar mixture (from step 5) and cook for an additional 15 seconds.
- Garnish with cilantro and serve hot.