Spicy Garlic Eggplant

Updated at: Mon, 17 Jun 2024 01:39:59 GMT

Step 1

Slice each eggplant lengthwise into quarters, then slice each quarter lengthwise agian, forming 8 long strips. Cut each strip into bite size pieces about 1 inch long.

Step 2

Prepare the sauce: in a small bowl, mix together chicken stock, soy sauce, black vinegar, chili oil, brown sugar and sichuan pepper. set aside.

Step 3

heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tbsp of the peanut oil and swirl to coat the bottom. Toss in the pork and stir fry until crispy and starting to brown but not yet dry, 2 to 3 min.

Step 4

Lower the heat to medium high and swirl in the remaining 2 tbsp oil. Carefully add the eggplant and stir fy until the outsides become golden brown and the insides begin to soften, about 3 min. Add the scallions, ginger and garlic and stir fry until fragrant, about 30s. Pour in the sauce and mix until well combined. Simmer about 2 minutes to allow the eggplant to absorb the sauce. Serve.

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