Sichuan Fiery Eggplant with Numbing Peppers

Ingredients

• 1 pound eggplant cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns lightly crushed
• 5-6 pieces dried red chilies cut into 1-inch segments
• 3 cloves garlic minced
• 1 inch ginger julienned
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1 teaspoon sugar
• 1 cup water
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 2 stalks scallions chopped

Instructions

1. 1 Heat the vegetable oil in a large wok over medium-high heat until shimmering.
2. 2 Add the Sichuan peppercorns and dried red chilies to the wok. Stir-fry for about 30 seconds until fragrant.
3. 3 Add the minced garlic and julienned ginger, and stir-fry for another 30 seconds.
4. 4 Increase the heat to high and add the eggplant cubes. Stir-fry for 5-7 minutes until the eggplant is golden and tender.
5. 5 In a small bowl, mix the soy sauce, Chinese black vinegar, sugar, and one cup of water. Pour the mixture into the wok with the eggplant.
6. 6 Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes.
7. 7 Stir in the cornstarch slurry to thicken the sauce, and cook for another 2 minutes until the sauce is glossy and thick.
8. 8 Remove from heat and garnish with chopped scallions before serving.