Spicy Sichuan Eggplant | Sweetwater Organic Farm

Ingredients

• 1 1/2 pounds Asian eggplant
• 1/4 cup chicken stock or vegetable stock
• 2 tablespoons chili bean paste
• 2 tablespoons dark soy sauce
• 2 tablespoons dark rice vinegar
• 1 tablespoon yellow rice wine
• 2 teaspoons sugar
• 2 tablespoons peanut or vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 teaspoons Sichuan peppercorn, or 1 teaspoon ground Sichuan pepper
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• Scallions, thinly sliced, for garnish