Sichuan Eggplant

1. Quarter the eggplant lengthways, cut into large batons and set aside.
2. In a small bowl, mix the chicken stock, sugar and soy sauce and set aside.
3. In a second bowl, mix the chilli bean paste, garlic, ginger and Sichuan peppercorns and set aside.
4. In a third bowl, mix the cornstarch with a tablespoon of water and set aside.
5. In a fourth bowl, mix the scallions and vinegar and set aside.
6. Heat the oil in a wok or large sauté pan over medium-high heat until almost smoking. Add the eggplant and sauté, letting it sit for a few seconds between each move so it browns and blisters. If it soaks up all the oil and some pieces look dry, add a splash more.
7. Stir in the chilli bean paste mixture and sauté until fragrant, about 30 seconds.
8. Pour in the chicken stock mixture, drop the heat to medium-low and simmer for 90 seconds.
9. Stir in the cornstarch mixture until the sauce thickens slightly.
10. Add the scallions and vinegar and cook for 15 seconds to take the raw edge off them.
11. Garnish with cilantro and serve.

Tips from the ZestyPlate Kitchen

• Brown the aubergine well so it softens right through and takes on the sauce.
• Mix all your sauce components in advance, since the cooking goes fast.
• Chilli bean paste, or doubanjiang, carries the authentic flavour, so fry it briefly to draw out its aroma.
• Stir in the cornflour slurry at the end to give the sauce a glossy coat.