Sichuan Eggplant

Ingredients

• 1½ lb eggplant
• 2 tbsp peanut oil
• ¼ cup chicken broth
• 2 tsp sugar
• ½ tsp soy sauce
• 1½ tbsp chili bean paste
• 2 tsp Sichuan peppercorns
• 2 tsp ginger
• 5 clove garlic
• 1 tsp cornstarch
• 2 tsp apple cider vinegar
• 4 scallions
• ¼ cup cilantro (optional)

Steps

1. Quarter eggplant lengthwise and chop into large batons. In separate small bowls, prepare: 1) chicken broth, sugar, and soy sauce; 2) chili bean paste, garlic, ginger, and Sichuan peppercorns; 3) cornstarch with 1 tablespoon water; and 4) scallions and apple cider vinegar.
2. Heat peanut oil in a wok or large sauté pan over medium-high heat until almost smoking.
3. Add eggplant and sauté, allowing it to brown and blister. Add more oil if needed.
4. Stir in the chili bean paste mixture and sauté for 30 seconds until fragrant.
5. Pour in the chicken broth mixture and bring to a simmer.
6. Stir in the cornstarch slurry and cook until the sauce thickens.
7. Remove from heat, stir in the scallion-vinegar mixture.
8. Garnish with fresh cilantro, if desired, and serve immediately.