This recipe calls for asian eggplants, or Japanese eggplants. They are long and thin compared to a European or globe eggplant, and much more tender and delicate. If you can't find them you can substitute globe eggplant, but the dish is really best with the asian eggplant.

*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse with black bean paste or chili-garlic paste.)

**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated drink.

Prep eggplant, chili sauce, cornstarch slurry, vinegar and scallions: Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside.

In a small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside.

In a second bowl, mix together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside.

In a third bowl, mix together the cornstarch with a tablespoon of water and set it aside.

Lastly, in a fourth bowl, mix together the scallions and vinegar and set it aside.

Sauté eggplant: Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.

Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté: until fragrant, about 30 seconds.

Add the chicken stock mixture: turn the heat to medium-low and simmer for 90 seconds.

Add the cornstarch mixture: and stir together until the sauce thickens a bit.

Add the scallions and vinegar: and cook for 15 seconds to diffuse their harsh flavors a bit.

Garnish with cilantro and serve.