1 1/2 lbs. asian (long and skinny) eggplant
2 tablespoons peanut oil
1/4 cup chicken stock (substitute vegetable stock for vegetarian)
2 teaspoons sugar
1/2 teaspoon soy sauce
1/2 - 1 1/2 tablespoons chili bean paste*
2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without)
3 teaspoons freshly grated ginger
5 garlic cloves, minced
1 teaspoon corn starch
2 teaspoons Chinkiang vinegar or apple cider vinegar
4 scallions, roughly chopped
Cilantro for garnish (optional)