Feel free to adjust the amount of chilli, depending on your heat tolerance. Cubes of firm tofu or green beans can be used in place of the soya beans.
Sprinkle the eggplant with salt and set aside in a large colander set over a bowl for 1 hour.
Rinse the eggplant and pat dry with paper towel.
Meanwhile, put the Sichuan peppercorns in a cold, small frying pan over medium heat. Toast, stirring so they don’t burn, for 3–4 minutes until fragrant. Coarsely crush.
Working in batches, heat
In a bowl, combine the peppercorns, garlic, ginger, rice wine, oyster sauce, chilli flakes, soy sauce, vinegar, sugar, cornflour, the white and pale parts of the spring onions and
Stir in the soya beans and cook for a further 15 minutes.
Scatter with the spring onion greens, peanuts, chilli and coriander, then serve with rice.
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