The eggplant is stir-fried in light oil, then braised in a Szechuan sauce mixture until flavorful and tender. This Chinese recipe is much better than Chinese takeout!
Wash the eggplants and trim off the stem ends. Slice into 2-inch lengths, and then cut lengthwise into ½-inch thick wedges.
To make the sauce, in a bowl, stir together the stock, soy sauce, Shaoxing wine, black vinegar, chili sauce, oyster sauce, and sugar. Set aside.
Toast the Sichuan peppercorns in a skillet over medium heat until fragrant. Remove from heat and use a spice grinder or mortar to grind the peppercorns. Set aside.
Cooking:
Heat 1 tablespoon of oil in a wok or skillet over high heat. Add garlic and ginger, cook for a few seconds or just until fragrant.
Add the pork and cook for about 2-3 minutes. Add Sichuan peppercorn, stir for a few seconds.
Add eggplant and stir fry until begins to brown for about 3 minutes.
Braising:
Add the Sichuan-style sauce mixture. Stir to combine and bring to a boil. Turn the heat to medium, cover the wok, stirring occasionally and braise the eggplant for about 7-10 minutes until just tender. Add broth if the mixture looks too dry. Adjust seasoning if needed.
Serving:
Remove from the heat and transfer to a large plate. Add chopped green onions and serve with rice. Enjoy!
Notes
If you can't find black vinegar, you may use Balsamic vinegar or rice wine vinegar as a replacement ingredient. The ideal Shaoxing wine substitute is pale dry sherry.If using globe "regular" eggplant, cut into ½ inch cubes.Feel free to adjust the seasoning by using more or less chilies, sugar or salt according to your taste.