Sichuan Spicy Eggplant with Garlic and Ginger

Ingredients

• 1 pound eggplant cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 2 teaspoons Sichuan peppercorns lightly crushed
• 1-2 tablespoons doubanjiang (spicy broad bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sugar
• 2 scallions scallions sliced

Instructions

1. 1 Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
2. 2 Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
3. 3 Add the minced garlic and ginger to the skillet and stir-fry for another 30 seconds.
4. 4 Increase the heat to high and add the eggplant pieces. Stir-fry for about 5-7 minutes or until the eggplant is tender and slightly golden.
5. 5 Reduce the heat to medium and add the doubanjiang, stirring to coat the eggplant evenly. Cook for an additional 2 minutes.
6. 6 Pour in the soy sauce, black vinegar, and sugar. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.
7. 7 Garnish with sliced scallions and serve hot with steamed rice.