INGREDIENTS
3
Garlic cloves, large
1 tbsp
Ginger
3
Long eggplants
1
Onion, medium
1 cup
Stock
1 tbsp
Garlic chili sauce
1 tsp
Honey
2 tbsp
Soy sauce
1
Cilantro and toasted sesame seeds
1 tsp
Corn starch
1/2 tsp
Sichuan pepper, ground
1 tbsp
Chinkiang vinegar
1 tbsp
Grape seed oil
1 tbsp
Sesame oil