Sichuan Eggplant Stir Fry

2 eggplants, cut to 2 inch sticks

1 onion, chopped

¹⁄₂ inch ginger, chopped

1 jalapeño, chopped

¹⁄₄ cup conrnstarch/ rice flour/ semolina flour

2 teaspoons peppercorn

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon mirin

2 tablespoons sugar

¹⁄₂ cup vegetable broth

1 teaspoon salt, or to taste

1 tablespoon dòubànjiàng/ fermented chili bean paste

1 tablespoon miso

Chop eggplant into long sticks of about 2­inch (5­cm) long and 1/4­inch (6­mm) thick.

Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.

Add all the sauce ingredients into a bowl. Stir to mix well.

Sprinkle eggplant with cornstarch or rice flour/ semolina and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.

Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping.

Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate.

Add the Sichuan peppercorns into the pan. Add onion, ginger and peppers.

Stir in the sauce to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.

Serve hot over steamed rice.