Sichuan Eggplant

This recipe calls for Asian eggplant or Japanese eggplant. They are long and thin in comparison with a European or globe eggplant, and much more tender and delicate. If you can't find them, you can replace the globe Aubergine, but the dish really is best with the Asian Eggplant.

1 1/2 inventory unit Asian (long and skinny) eggplant2 tablespoons my PC oil1/4 cup chicken stock (substitute vegetable materials for vegetarian) 2 tsp sugar1/2 teaspoon soy sauce1/2-1 1/2 tablespoons chili bean Paste * 2 teaspoon crushed sichuan peppercorns * * (optional, but illegitimate without) 3 TSP freshly grated ginger5 garlic Cloves, thyme, minced1 teaspoon corn starch2 TSP Chinkiang vinegar or apple cider vinegar4 scallionsroughly choppedCilantro for garnish (optional)

* A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili bean Paste, a mixture of canned chili mixed with mashed soybeans, or at any Asian market. (Do not confuse with black bean Paste or chili-garlic paste.)

** Sichuan peppercorns are available at some stores and online for pretty cheap. They are not like other spicy peppers, but rather has a citrusy taste and evoke a tingly, numbing sensation like a carbonated drink.

1 Begin your mise en place. Quarter length divisions Aubergine and concoct in large sales incentives and set aside. In a small bowl, mix together chicken stock, sugar and soy sauce and marketed it. In another bowl, mix together chili bean Paste, garlic, ginger and sichuan peppercorns and marketed it. In a third bowl, mix together in a tablespoon cornstarch with water and set aside the. Finally, in a fourth bowl, mix together in scallions and vinegar and dispose of it.

2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add Eggplant and saut, makes it possible to sit in a few seconds each time you move to allow it to brown and Blister. If Aubergine absorbs all oil and some paragraphs have no then add a little more oil.

3 Add chili bean Paste, garlic, ginger and sichuan peppercorns and saut until fragrant, about 30 seconds. Add chicken stock mixture, turn heat to medium-low and simmer in 90 seconds. Cornstarch mixture and stir until sauce thickens slightly. Add scallions and vinegar and cook for 15 seconds in order to disseminate their harsh flavors a bit. Relentlessly with coriander and serve.

Profit: Makes 2-4 servings.