Sichuan Eggplant

Begin by preparing your ingredients. Quarter the Asian eggplants lengthwise, then cut into large batons, setting them aside to maintain their shape and texture. In a small bowl, blend chicken stock, sugar, and soy sauce until the sugar dissolves, creating a savory-sweet base. Next, combine the chili bean paste, minced garlic, grated ginger, and crushed Sichuan peppercorns in another bowl. This aromatic mixture will provide the dish's signature punch. In a separate small bowl, whisk cornstarch with a tablespoon of water to form a smooth slurry that will thicken the sauce. Lastly, toss the chopped scallions with apple cider vinegar, setting this tangy mixture aside to add toward the end of cooking. Heat peanut oil in a wok or large sauté pan over medium-high heat until it just begins to smoke, ensuring the pan is hot enough for searing. Add the eggplant pieces to the wok. Sauté without stirring immediately, allowing each batch to brown and blister slightly before turning. The eggplants will initially soak up the oil; if they absorb it completely before browning, add a little more oil to prevent sticking and promote caramelization. Once the eggplants are nicely blistered and tender, add the chili bean paste mixture. Stir and sauté for about 30 seconds until fragrant, releasing the bold spices and aroma. Pour in the chicken stock mixture and reduce heat to medium-low. Allow the sauce to simmer gently for 90 seconds, concentrating flavors and hydrating the eggplants. Stir in the cornstarch slurry. Continue mixing until the sauce thickens slightly, coating the eggplants with a glossy sheen. Finally, add the scallion and vinegar mixture, cooking for an additional 15 seconds. This brief step mellows the sharpness of the scallions while adding a zesty brightness. Garnish generously with fresh cilantro leaves before serving. Enjoy this spicy, tangy Sichuan Eggplant over steamed rice or alongside your favorite Asian dishes for a complete meal.