4 pcs Asian eggplants, sliced
4 cloves garlic, minced
1 shallot, finely chopped
1 tsp ginger, minced
2 tbsp soy sauce
4 tbsp Chinese cooking wine
½ cup vegetable stock
1 tbsp chili-bean sauce
1 tbsp sugar
½ tsp Szechuan peppercorns, lightly toasted and pounded using mortar and pestle
1 tsp cayenne pepper
2 tsp cornstarch
1 tsp sesame oil
Prepare a really hot wok then add oil.
Sauté garlic, shallots and ginger.
Add eggplants and continuously stir fry for 1 minute in high heat.
Combine together cooking wine, veggie stock, soy sauce, chilli bean sauce, sugar, Szechuan peppercorns, cayenne pepper and cornstarch, mix well until free of lumps. Pour into the wok and bring to a boil.
Add the sesame oil then cook until eggplants are tender.
Season with salt if needed then serve with freshly steamed rice.