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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. Links: Sichuan Eggplant, Fish Fragrant Eggplant from Appetite for China