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1 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. 2 Place The Oil In A Wok Or Large Saut
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