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Eggplant is dry-fried with garlic, peppers, and aromatic spices in a sizzling hot pot. This bold vegetarian Sichuan family dish is packed with flavor and satisfyingly smoky.
Cut the eggplants into long strips and soak them in salted water for 10 minutes to reduce bitterness. Drain and pat dry thoroughly before cooking.
Heat a wok or large skillet over medium-high heat. Add half of the cooking oil, then dry-fry the eggplant strips in batches until golden and slightly crinkled, about 5 minutes per batch. Remove and set aside.
Add the remaining oil to the pan. Lower heat to medium, then add Sichuan peppercorns and dried red chilies. Stir-fry for 1 minute until fragrant but not burnt.
Add minced garlic, sliced bell peppers, and scallions. Increase the heat to high, stir-frying for 2 minutes to keep the vegetables crisp.
Return the fried eggplant to the pan. Immediately add soy sauce, Shaoxing wine, sugar, and salt. Toss everything together over high heat for 2 minutes, ensuring all ingredients are evenly coated and heated through.
Transfer to a hot pot or serving platter and serve immediately while sizzling hot.
