Sichuan Spicy Eggplant

Instructions

1. Prepare the eggplant
   Cut the eggplants into strips approximately 2 inches long and 1/2 inch thick. Place in a colander, sprinkle with salt, and let sit for 15 minutes to draw out the moisture. Rinse and pat dry with paper towels.
2. Cook the eggplant
   Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Add the eggplant in batches and stir-fry until the skin becomes slightly wrinkled and the flesh is tender but not mushy, about 4-5 minutes. Remove and set aside.
3. Prepare the aromatic base
   In the same wok, add the remaining tablespoon of oil. Add minced garlic, ginger, white parts of scallions, and dried chilies. Stir-fry for 30 seconds until fragrant but not burned.
4. Create the sauce
   Add the doubanjiang (spicy bean paste) and stir-fry for another 30 seconds until the oil turns red. Add soy sauce, black vinegar, sugar, and ground Sichuan peppercorns. Stir to combine.
5. Combine and thicken
   Return the eggplant to the wok and toss to coat with the sauce. Pour in the water or stock and bring to a simmer. Cook for 2-3 minutes to allow the eggplant to absorb the flavors.
6. Finish the dish
   Give the cornstarch mixture a quick stir and pour it into the wok. Stir immediately to thicken the sauce. Cook for another minute until the sauce is glossy and coats the eggplant.
7. Serve
   Transfer to a serving plate, garnish with the green parts of the scallions, and serve hot with steamed rice.