Sichuan Eggplant

Ingredients

• 1.5 pounds sliced Egg Plants
• 2 tablespoons Peanut Oil
• 1/4 cup Chicken Stock
• 2 tsp Sugar
• 1/2 tsp Soy Sauce
• 1 ½ tbsp Chilli Bean Paste
• 2 tsp Sichuan Pepper
• 2 tsp Ginger
• 5 cloves Garlic
• 1 tsp Cornstarch
• 2 tsp Apple Cider Vinegar
• 4 Chopped Scallions
• Garnish Cilantro

Method

This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant. *A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.) **Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink. 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. In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside. In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside. In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside. Sauté eggplant: Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add