1 tbsp Sichuan peppercorns*
1 tbsp vegetable oil
3 garlic cloves, finely chopped
4 cm piece ginger, finely chopped
3 dried long red chillies, cut into small pieces (or left whole for a milder experience)
300g (10.5 oz) pork mince
2 tbsp soy sauce
1 tbsp Chinese black vinegar*
1 tbsp oyster sauce
2 tsp white sugar
½ cup chicken stock
¼ cup Shaoxing wine (Chinese cooking wine)*
1 large eggplant (about 500g), cut into large chunks
1 tsp corn flour (cornstarch) mixed with 1 tsp water
½ cup finely sliced spring onion (scallions)
Wonderful
I’ve made this dish so many times and it’s wonderful. You honestly can’t go wrong.