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 cup chicken or vegetable stock
• 2 scallions green parts only, sliced

Method

1. 01
   Place the eggplant pieces in a large bowl, sprinkle with salt, and cover with water. Let soak for 15 minutes to remove bitterness.
2. 02
   Drain the eggplant and pat dry with paper towels to remove excess moisture.
3. 03
   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. 04
   In the same wok, add the remaining oil and stir-fry the garlic and ginger until fragrant, about 30 seconds.
5. 05
   Add the red bell peppers and fermented black beans, and stir-fry for another 2 minutes.
6. 06
   Stir in the ground Sichuan peppercorns and chili bean paste, and cook for 1 minute.
7. 07
   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. 08
   Garnish with sliced scallions and serve hot with steamed rice.