Sichuan Eggplant

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

1- This recipe calls for asian eggplants, or Japanese eggplants.

2- They are long and thin compared to a European or globe eggplant, and much more tender and delicate.

3- If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

4- *A lot of grocery stores have Asian ingredient aisles now.

5- You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market.

6- (Do not confuse with black bean paste or chili-garlic paste.

7- ) **Sichuan peppercorns are available at some stores and online for quite cheap.

8- They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.

9- Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place.

10- Quarter the eggplant lengthwise and chop into large batons and set aside.

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

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

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

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

15- Sauté eggplant: Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.

16- 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.

17- If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.

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

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

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

21- Add the scallions and vinegar: and cook for 15 seconds to diffuse their harsh flavors a bit.

22- Garnish with cilantro and serve.