Sichuan Eggplant

Steps

1. Prepare the eggplant by cutting it lengthwise into quarters and then into large batons. Set aside.
2. In a small bowl, combine chicken stock, sugar, and soy sauce; set aside.
3. In another bowl, mix chili bean paste, garlic, ginger, and Sichuan peppercorns; set aside.
4. In a third bowl, prepare a cornstarch slurry by mixing cornstarch with a tablespoon of water; set aside.
5. In a fourth bowl, combine scallions and apple cider vinegar; set aside.
6. Heat peanut oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and sauté until browned and blistered, adding more oil if necessary.
7. Stir in the chili mixture (from step 3) and sauté until fragrant, about 30 seconds.
8. Pour in the chicken stock mixture (from step 2) and reduce heat to medium-low. Simmer for 90 seconds.
9. Add the cornstarch slurry (from step 4) and stir until the sauce slightly thickens.
10. Finally, add the scallion and vinegar mixture (from step 5) and cook for an additional 15 seconds.
11. Garnish with cilantro and serve hot.