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Sichuan Eggplant| Omnivore's Cookbook

Ingredients

• 3 Japanese eggplant, cut up 3 inch long and then halved
• SAUCE
• 1 Tbsp dry sherry or Shaoxing wine
• 2 Tbsp soy sauce, 1 light, 1 dark
• 3 Tbsp Chinkiang vinegar
• 3 Tbsp sugar
• 1/2 tsp salt
• 1 Tbsp corn starch
• 1/2 cup chicken stock (or vegetable stock)
• 3 tablespoon dòubànjiàng (fermented chili bean paste) or any spicy chili sauce
• COOKING
• 3 Tbsp veg oil
• 1 cup green bell peppers
• 1 cup red bell peppers
• 3 green onions, chopped
• 1/2 cup chopped onions
• 5 cloves garlic minced
• 1 Tbsp minced ginger
• 1/2 pound pork or Chinese sausage or tofu
• 1 teaspoon toasted sesame seeds
• 1 Tbsp sesame oil

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