Sichuan Spicy Eggplant with Garlic and Peppers

Ingredients

• 2 large eggplants cut into bite-sized pieces
• 1 tablespoon salt for soaking
• 3 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 inch ginger minced
• 2 medium red bell peppers sliced into strips
• 1 tablespoon fermented black beans rinsed and chopped
• 2 tablespoons Sichuan peppercorns toasted and ground
• 1 tablespoon chili bean paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup chicken or vegetable stock
• 2 scallions green parts only sliced

Instructions

1. 1 Place the eggplant pieces in a large bowl, sprinkle with salt, and cover with water. Let soak for 15 minutes to remove bitterness.
2. 2 Drain the eggplant and pat dry with paper towels to remove excess moisture.
3. 3 Heat 2 tablespoons of oil in a large wok over medium-high heat. Add the eggplant and stir-fry until golden and soft, about 8-10 minutes. Remove and set aside.
4. 4 In the same wok, add the remaining oil and stir-fry the garlic and ginger until fragrant, about 30 seconds.
5. 5 Add the red bell peppers and fermented black beans, and stir-fry for another 2 minutes.
6. 6 Stir in the ground Sichuan peppercorns and chili bean paste, and cook for 1 minute.
7. 7 Return the eggplant to the wok and add soy sauce, sugar, and stock. Stir well and cook for 3-4 minutes until the sauce thickens and coats the eggplant.
8. 8 Garnish with sliced scallions and serve hot with steamed rice.