Sichuan Peppercorn Braised Eggplant with Fiery Garlic Sauce

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• 1 tablespoon Sichuan peppercorns, lightly crushed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon chili bean paste
• 1 teaspoon sugar
• 1 cup vegetable stock
• 2 teaspoons cornstarch, mixed with 2 teaspoons of water
• 2 stalks scallions, sliced

Method

1. 01
   Heat the vegetable oil in a large wok over medium-high heat.
2. 02
   Add the Sichuan peppercorns and stir-fry for 30 seconds until fragrant.
3. 03
   Add the minced garlic and ginger, and stir-fry for another 30 seconds.
4. 04
   Introduce the cubed eggplant to the wok, stirring to coat it with the oil and aromatics.
5. 05
   Add the soy sauce, chili bean paste, sugar, and vegetable stock. Stir well to combine.
6. 06
   Cover the wok and let the eggplant braise for 15 minutes, or until tender, stirring occasionally.
7. 07
   Stir the cornstarch mixture into the wok to thicken the sauce. Cook for an additional 2 minutes.
8. 08
   Garnish with sliced scallions and serve hot.