2 Tbsp. sesame oil, or a mixture of sesame oil and clear vegetable oil, to taste
6 Szechuan peppers
1 large eggplant, cubed
2 cloves garlic, crushed or minced
In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggpant and the garlic. Stir-fry over moderatly high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. Makes 4 servings.
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