Sichuan Eggplant

Ingredients

• 1 1/2 lbs. asian (long and skinny) eggplant
• 2 tablespoons peanut oil
• 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
• 2 teaspoons sugar
• 1/2 teaspoon soy sauce
• 1/2 - 1 1/2 tablespoons chili bean paste*
• 2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without)
• 3 teaspoons freshly grated ginger
• 5 garlic cloves, minced
• 1 teaspoon corn starch
• 2 teaspoons Chinkiang vinegar or apple cider vinegar
• 4 scallions, roughly chopped
• Cilantro for garnish (optional)

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