Spicy Sichuan Eggplant Stir-Fry with Scallions

Ingredients

• 1 pound Chinese eggplant cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns crushed
• 3 cloves garlic minced
• 1 inch ginger finely grated
• 3 tablespoons chili bean paste
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1 bunch scallions sliced into 1-inch pieces
• 1 tablespoon rice vinegar

Instructions

1. 1 Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add the crushed Sichuan peppercorns to the oil and stir-fry for about 30 seconds until fragrant.
3. 3 Add the minced garlic and grated ginger, and stir-fry for another 30 seconds.
4. 4 Add the eggplant pieces to the skillet and stir-fry for 5-7 minutes until they start to soften.
5. 5 Stir in the chili bean paste, soy sauce, and sugar, cooking for an additional 2-3 minutes.
6. 6 Add the sliced scallions and stir-fry for another 2 minutes until they are bright green and slightly tender.
7. 7 Drizzle the rice vinegar over the stir-fry, give a final toss, and remove from heat.
8. 8 Serve the stir-fry hot, garnished with additional sliced scallions if desired.