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Sichuan Eggplant| Omnivore's Cookbook

Ingredients

• EGGPLANT
• 2 (400 grams in total) eggplant, cut to 8-cm (3-inch) sticks (*Footnote 1)
• 1 teaspoon salt
• 1/4 cup cornstarch (to coat the eggplant)
• SAUCE
• 3 tablespoons Chinkiang vinegar
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon dark soy sauce (or soy sauce)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon dòubànjiàng (fermented chili bean paste) or any spicy chili paste
• 2 tablespoons sugar
• 1/2 cup chicken stock (or vegetable stock)
• 1 tablespoon cornstarch
• COOKING
• 1/2 cup vegetable oil
• 2 teaspoons Sichuan peppercorn
• 4 green onions, chopped
• 3 tablespoons minced garlic (about 8 cloves garlic)
• 1 tablespoon minced ginger
• 1/2 pound ground pork or Italian sausage or Chinese sausage or tofu
• 1 or 2 fresh hot peppers of choice

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