Step by step
Method
5 steps- 01
Whisk soy sauce, vinegar, maple syrup, cornflour, Szechuan pepper, garlic and water.
- 02
Heat oil in a wide skillet over high heat. Add eggplant and cook for 6 minutes, tossing often, until browned and tender.
- 03
Add chickpeas and cook for 2 minutes until hot.
- 04
Stir the sauce again, pour it into the skillet and toss for 1 to 2 minutes until thick and shiny.
- 05
Finish with spring onion and serve over rice or noodles.
Cook's notes
Make it excellent
- Keep eggplant cubes small and evenly sized; they will soften in the time it takes their edges to brown.
Helpful cooking questions and genuine results are welcome.