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 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

1. 01
   Heat the vegetable oil in a large wok over medium-high heat until shimmering.
2. 02
   Add the Sichuan peppercorns and dried red chilies to the wok. Stir-fry for about 30 seconds until fragrant.
3. 03
   Add the minced garlic and julienned ginger, and stir-fry for another 30 seconds.
4. 04
   Increase the heat to high and add the eggplant cubes. Stir-fry for 5-7 minutes until the eggplant is golden and tender.
5. 05
   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. 06
   Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes.
7. 07
   Stir in the cornstarch slurry to thicken the sauce, and cook for another 2 minutes until the sauce is glossy and thick.
8. 08
   Remove from heat and garnish with chopped scallions before serving.