Spicy Sichuan Eggplant, or "Fish-Fragrant Eggplant"

By battlecj

Ingredients

• 1 1/2 pounds Asian eggplant
• 1/4 cup chicken stock
• 2 tablespoons chili bean paste
• 2 tablespoons dark soy sauce
• 2 tablespoons dark rice vinegar
• 1 tablespoon yellow rice wine
• 2 teaspoons sugar
• 2 tablespoons peanut or vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 teaspoons Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• Scallions, thinly sliced, for garnish

Preparation

Step 1

Slice each eggplant in half lengthwise, then slice each length into quarters.

In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.

In a wok, heat oil until just smoking. Add eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.