Ingredients
- 1 1/2 pounds long and skinny eggplant (such as Japanese or Chinese)
- 2 tablespoons peanut oil
- 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
- 2 teaspoons sugar
- 1/2 teaspoon soy sauce
- 1/2 to 1 1/2 tablespoons chili bean paste*
- 1 to 2 teaspoons crushed Sichuan peppercorns ** (optional, but inauthentic without)
- 2 teaspoons freshly grated ginger
- 5 cloves garlic , minced
- 1 teaspoon cornstarch
- 2 teaspoons Chinkiang vinegar or apple cider vinegar
- 4 scallions , roughly chopped
- Cilantro, for garnish (optional)
Details
- Servings:
4
- Diet:
High-Fiber
- Meal:
lunch, dinner
- Dish:
main course
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