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Try this Spicy Sichuan Eggplant

I’m always talking about allowing yourself flexibility in the kitchen. Let your ingredients give you a bit of guidance. I usually start out with a particular ingredient or recipe in mind and then build my menu around that. I had planned to make a vegan potato salad and I found some organic pork scallopini at my local market which I could quickly pan fry adding a little stock and a bit of lemon juice to make a sauce. I love spicy Chinese eggplant and it occurred to me that I could julienne my very thin pork slices and add them to this recipe. In the end I used my rice cooker for ten minutes and my wok for ten minutes instead of my oven for an hour, and two stove top pans for the eggplant and the pork. We dished it up in the kitchen rather than putting it all on serving dishes in the dining room.

Slice each eggplant in half lengthwise, then slice each length into quarters.

In a wok, heat oil until just smoking. Add eggplant and stirfry until outside become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stirfry until fragrant, about 30 seconds. Pour in stocksauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce.

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