2tablespoonssoy sauce, gluten-free or coco aminos if needed
1tablespoongarlic chili sauce
1tablespoonChinkiang vinegar, can sub rice vinegar or red wine vinegar
Chopped cilantro and toasted sesame seeds, to serve
Heat the cooking oil and sesame oil in a large frying pan or wok over medium-high heat. Add the onion and cook, stirring constantly for 3 minutes. Add the eggplant, ginger, garlic and Sichuan pepper and stir together. Pour ¾ cup of the stock over the top and cover the pan. Let the eggplant braise for 10 minutes, stirring a couple of times.
1 tablespoon cooking oil, 1 tablespoon sesame oil, 1 medium medium onion, 3 long eggplants, 1 tablespoon ginger, 3 large garlic cloves, ½ teaspoon ground Sichuan pepper, 1 cup stock
Make the sauce in a small bowl. Mix the remaining ¼ cup of stock with the soy sauce, garlic chili sauce, vinegar, honey, and cornstarch.