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 tablespoons doubanjiang (spicy broad bean paste)
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 1 teaspoon sugar
• 2 scallions scallions, sliced

Method

1. 01
   Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
2. 02
   Add the Sichuan peppercorns and stir-fry for about 30 seconds until fragrant.
3. 03
   Add the minced garlic and ginger to the skillet and stir-fry for another 30 seconds.
4. 04
   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. 05
   Reduce the heat to medium and add the doubanjiang, stirring to coat the eggplant evenly. Cook for an additional 2 minutes.
6. 06
   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. 07
   Garnish with sliced scallions and serve hot with steamed rice.