Vegan Sichuan Eggplant Stir-Fry With Sweet and Spicy Sauce | VegNews

Ingredients

• For the eggplant:
• 2 or 3 Chinese eggplants (1 pound total), stems removed, cut into 2-inch long ¼-inch thick sticks
• 1 teaspoon salt
• For the sauce: 
• 3 tablespoons Chinkiang vinegar
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon doubanjiang
• 2 tablespoons
• sugar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• For the stir-fry:
• ¼ cup cornstarch
• ⅓ cup peanut oil
• 2 teaspoons whole Sichuan peppercorns
• 4 scallions, chopped
• 3 tablespoons minced garlic
• 1 tablespoon minced ginger
• 8 to 10 dried Chinese chili peppers