Szechuan Eggplants

Ingredients

• 1 1/2 lbs eggplants, 2 inch wedges
• 4 tablespoons peanut oil
• 1 tablespoon chili oil
• 1 clove garlic
• 2 tablespoons ginger, minced
• 1 scallion, finely chopped
• 2 tablespoons red bean paste
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon szechuan peppercorns, roasted and ground
• 1 teaspoon cornstarch (I use arrowroot)
• 1 tablespoon water
• 1 teaspoon sesame oil

Directions

1. 1

   Mix bean paste, soy sauce, dry sherry, vinegar, sugar and Szechuan peppercorns in one bowl.

2. 2

   Mix cornstarch, water and sesame oil in another bowl.

3. 3

   Heat Wok until hot, add oils and heat until the oil streams freely on the side of the wok.

4. 4

   Add eggplant to the wok and toss until coated with oil.

5. 5

   Cook until it's soft and golden brown (about 6 minutes).

6. 6

   Add sauce and cook for 3 seconds.

7. 7

   Add starch mixture and cook until the starch turns translucent.

8. 8

   Serve with Rice.