Note: you'll need a specific type of Lao Gan Ma chilli oil to make
this, called "kohlrabi, peanuts and tofu in chilli oil". If you use
another type, add it 1 tb at a time until it tastes just right to you.
Lightly bash the peppercorns in a mortar--or skip this step if
you're happy (as I am) to encounter a feisty little crunch in the
finished dish. Cut the eggplants in half lengthways, then cut each
half into four long wedges. You'll be frying them in batches, so get
a plate and a pair of tongs ready to move them around.
Put 2 tb of oil in a wide, nonstick pan or pot for which you have a
lid and set it over a medium to high heat. When the oil is shimmering
hot, place the wedges of eggplant cut side down in the pan--as many
as will fit next to each other--and cook for 2 to 3 minutes, until
golden. Turn them over, add another tb of oil, fry the eggplant
wedges for another 2 minutes, then transfer to the plate. Fry the
remaining eggplant, adding a little oil each time you add or turn
them. Don't worry if they're not fully cooked through: they'll be
braised to softness shortly.
Put another 2 tb of oil in the pan over a medium heat and, when hot,
add the celery and pop on the lid. Cook for 5 minutes, tossing
occasionally, then stir in the Sichuan pepper and fennel seeds, pop
on the lid again and leave to cook for another 5 minutes.
Put the eggplants back in the pan, add the soy sauce, vinegar, and
chilli oil, then gently stir to coat everything in the sauce. Add 5
tb of water, pop on the lid, turn down the heat to low and leave to
blip away for 15 minutes, so the flavours mingle. Top with the
reserved celery leaves, if you have any, and serve with fresh, hot
jasmine rice.
