Ingredients

  • 1 1/2 lbs. asian (long and skinny) eggplant
  • 2 tablespoons peanut oil
  • 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
  • 2 teaspoons sugar
  • 1/2 teaspoon soy sauce
  • 1/2 - 1 1/2 tablespoons chili bean paste*
  • 1 to 2 teaspoons crushed sichuan peppercorns** (optional, but inauthentic without)
  • 2 teaspoons freshly grated ginger
  • 5 garlic cloves, minced
  • 1 teaspoon corn starch
  • 2 teaspoons Chinkiang vinegar or apple cider vinegar
  • 4 scallions, roughly chopped

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 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.
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Step 2

  • In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.
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Step 3

  • In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.
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Step 4

  • In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.
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Step 5

  • Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.
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Sauté eggplant

Step 1

  • Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking.
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Step 2

  • 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.
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Step 3

  • Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté until fragrant, about 30 seconds.
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Step 4

  • Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds.
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Step 5

  • Add the cornstarch mixture and stir together until the sauce thickens a bit.
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Step 6

  • Add the scallions and vinegar and cook for 15 seconds to diffuse their harsh flavors a bit.
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Step 7

  • Garnish with cilantro and serve.
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