1/2tbspPixian Douban broad bean paste; if you can't find this you can omit it BUT please include in this dish if you can it's not the same without it!
7-10dried Asian chiliesmodify to suit your tastes; leave whole for a less spicy dish, and cut them up for a more spicy dish
1tsSichuan peppercornfreshly ground is best
sesame oilfor drizzling
spring onionssliced for garnish
1tslight soy saucecan sub regular soy sauce
Cut up the eggplant into thin slivers as shown in the picture. Then soak it in some salty water for around 15 minutes or so. Coat the eggplant with the potato starch after draining and patting dry the eggplant.
Add 3 tbsp of your vegetable or peanut oil to as cast iron pan or wok, and turn the heat to high. Once the oil is super hot, add the eggplant and stir fry constantly until they soften a bit (about 3-4 minutes), are silky, and slightly browned. Remove and set aside for later.
Turn down the heat to medium high. Now add the minced pork to the pan and continue to stir fry until the pork turns crispy. This should take around 3-4 minutes. Remove and set aside for later.
Continue on medium high heat. Stir fry the Pixian Douban (broad bean paste) with a sauce consisting of light soy sauce, black vinegar, sugar, and chicken broth for about 30 seconds.
Add the minced garlic and ginger and stir fry to incorporate until fragrant (around 30 seconds).
Next, add the stir fried eggplant and pork to the mix, finishing off by mixing in the tingly Sichuan peppercorn, Asian dried chilies, and drizzling with sesame oil.
Behold your masterpiece!
Serve with lots of steamed rice and your favorite pair of chopsticks. Enjoy this incredible dish from the Sichuan province of China!