Sichuan Style Eggplant

Ingredients:

• 1 1/2 pounds Asian eggplant
• 2 tbsp chicken stock
• 2 tbsp chili bean paste
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp Chinese rice wine
• 2 tsp sugar
• 1 tsp cornstarch
• 2 tbsp peanut oil
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 1/2 tsp  pepper
• Scallions, thinly sliced, for garnish

Slice each eggplant in half lengthwise, then slice each length into quarters. Cut each quarter in somewhat substantial, but still bite-sized, cubes (about 1 1/4-inch to 1 1/2-inch cubes).

Prepare the sauce: In a small bowl, mix together the chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, sugar, and cornstarch. Set aside.

Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact.
Add 1 tablespoon of the oil and swirl the pan to coat the base and sides.
Add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 3 to 5 minutes.
Add the garlic, ginger, and  pepper and stir-fry until fragrant, about 30 seconds.
Pour in the sauce mixture and mix well.
Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken enough to coat the back of a spoon. 
Remove from the heat, plate, and sprinkle scallions on top.