Sichuan Eggplant

Instructions

1. Prepare the eggplant
   Cut the Chinese eggplant into 2-inch long sticks. Place in a large bowl, sprinkle with 1 teaspoon salt, and toss well. Let sit for 15 minutes to draw out excess moisture, then pat dry with paper towels.
2. Make the sauce
   In a small bowl, combine the soy sauce, black vinegar, sugar, and 1/4 cup water. Stir until sugar dissolves and set aside.
3. Cook the eggplant
   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat. Add the eggplant in a single layer (you may need to do this in batches) and stir-fry until softened and slightly browned, about 4-5 minutes. Transfer to a plate.
4. Make the aromatic base
   Add the remaining tablespoon of oil to the wok. Add the white parts of green onions, garlic, ginger, and ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
5. Add the doubanjiang
   Add the Sichuan doubanjiang (spicy bean paste) to the wok and stir-fry for another 30 seconds until the oil turns red and the paste is fragrant.
6. Combine and finish
   Return the eggplant to the wok and pour in the sauce mixture. Stir-fry for 1-2 minutes until the eggplant absorbs some of the sauce. Add the cornstarch slurry and stir until the sauce thickens, about 30 seconds.
7. Garnish and serve
   Turn off the heat, drizzle with sesame oil, and sprinkle with the green parts of the green onions. Serve immediately with steamed rice.